Avgolemeno Sauce Silky smooth, sumptuous and rich, with a distinct lemon tang. Nothing could be better served with cooked vegetables of all kinds, and especially stuffed cabbage or grape leaves. A true Greek classic! |
Ingredients:
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1/3-cup flour
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1/3-cup butter
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2 1/2 - 3 cups heated broth (chicken or vegetable)
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2 eggs, beaten
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Juice of two lemons
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Salt and pepper to taste
Directions:
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Melt the butter in a saucepan.
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Add the flour, stirring mixture to blend well.
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Allow butter/flour mixture to cook and bubble at least one minute.
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Slowly pour in heated broth, stirring continuously.
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Cook mixture until thickened.
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Turn heat to low.
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Beat eggs in separate bowl with lemon juice.
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Add hot sauce, ladleful by ladleful, to egg mixture.
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Incorporate at least half of sauce into eggs.
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Slowly pour back egg/sauce mixture into sauce in pot.
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Add salt and pepper to taste.
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Cook over low heat for at least five minutes.
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Keep warm over very low heat.
Serve with cooked cabbage wedges, broccoli, cauliflower, brussel sprouts, zucchini, artichokes, stuffed cabbage leaves, and fish.
