Greek Egg Lemon Sauce (Avgolemono)
Avgolemono is a creamy, tangy Greek egg-lemon sauce that pairs perfectly with a variety of Mediterranean dishes. Whether drizzled over chicken soup, served with lamb fricassee, or as a topping for meatballs, this classic sauce adds richness and a refreshing lemony zing. With a smooth texture and a burst of citrus, Avgolemono elevates any dish it accompanies.
Ingredients
- 3 large eggs room temperature
- 2 large lemons freshly squeezed
- 4 cups warm chicken broth or your preferred broth
- Salt and pepper to taste
Instructions
Prepare the Egg-Lemon Mixture
- In a bowl, whisk the eggs and lemon juice until smooth and well combined. This forms the base of your Avgolemono sauce.
Temper the Eggs
- Slowly add a few tablespoons of the warm broth to the egg-lemon mixture while whisking vigorously. This step gradually warms the eggs and prevents them from curdling when added to the broth.
Add the Egg Mixture to the Broth
- Slowly pour the tempered egg mixture back into the warm broth, whisking constantly to keep the sauce smooth and creamy.
Heat and Stir
- Continue to whisk the mixture over low heat until it thickens slightly. Do not allow it to come to a boil to prevent curdling.
Season and Serve
- Taste and season with salt and pepper. Serve immediately with your choice of dish, such as soup, stew, or over grilled meat.
Notes
- Room Temperature Eggs: Make sure your eggs are at room temperature to prevent curdling when mixed with the warm broth. Cold eggs can shock the liquid and cause the sauce to separate.
- Lemon Adjustments: If you prefer a more intense lemon flavor, feel free to add an extra lemon or more lemon juice. The balance of tanginess is customizable to your taste.
- Broth Temperature: It's important that the broth is warm but not boiling when adding it to the egg mixture. Boiling broth can cause the eggs to cook too quickly and curdle.
- Broth Variety: While chicken broth is most commonly used for Avgolemono, you can also experiment with vegetable, beef, or even fish stock depending on your dish.
- For a Creamier Texture: To make your sauce even creamier, you can whisk the egg whites separately until frothy and then combine them with the egg yolk-lemon mixture before adding to the broth.
- Serving Suggestions: This sauce is perfect for drizzling over Greek soups like Kotosoupa (chicken soup), as well as stews like Giouvarlakia (meatball soup) or Lamb Fricassee. You can also serve it alongside roasted or grilled meats for a rich and flavorful finish.