Avgolemono (Greek Egg and Lemon Sauce)

Title:
Avgolemono (Greek Egg and Lemon Sauce)

Yield:
6 Servings

Categories:
Sauces,
Fruits,
Greek




Ingredients:





     3 lg Eggs


          Juice Of 1 Lemon (About 1/4


          -cup)


 1 1/2 c  Well Seasoned Chicken Stock






 Avgolemono is easy to make and creates quit a stir at a formal dinner


 party.  It is an almost ethereal sauce, light, foamy, and a beautiful pale


 yellow color. It is a great accompaniment to roasted meat or chicken, or


 poached fish, and it is heartily recommended for boiled artichokes. Add


 another cup of chicken stock and serve this as a perfect first course soup.


 


 In a large mixing bowl, beat the eggs with a whisk until lemon colored and


 frothy, then beat in the lemon juice until the mixture is very foamy. Whisk


 in the hot stock a little at a time until the sauce is light in color and


 foamy.  Serve immediately.


 


 Yield: About 2 cups


 


 From The Complete Book Of Sauces by Sallie Y. Williams