Avgolemono (Greek Egg and Lemon) 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!

Three Greek Sauces


  • ⅓ cup flour
  • ⅓ cup butter
  • 2 ½ – 3 cups heated broth (chicken or vegetable)
  • 2 eggs, beaten
  • Juice of two lemons
  • Salt and pepper to taste


  1. Melt the butter in a saucepan.
  2. Add the flour, stirring mixture to blend well.
  3. Allow butter/flour mixture to cook and bubble at least one minute.
  4. Slowly pour in heated broth, stirring continuously.
  5. Cook mixture until thickened.
  6. Turn heat to low.
  7. Beat eggs in separate bowl with lemon juice.
  8. Add hot sauce, ladleful by ladleful, to egg mixture.
  9. Incorporate at least half of sauce into eggs.
  10. Slowly pour back egg/sauce mixture into sauce in pot.
  11. Add salt and pepper to taste.
  12. Cook over low heat for at least five minutes.
  13. Keep warm over very low heat.

Serve with cooked cabbage wedges, broccoli, cauliflower, brussel sprouts, zucchini, artichokes, stuffed cabbage leaves, and fish.