Avgolemono Sauce sweetcdesigns keeps 2 days

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Ingredients

  • ¼ cup Juice of 2 large lemons
  • 1 cup warm chicken broth
  • 3 eggs
  • 2 egg yolks
  • Fresh Greek oregano finely chopped (optional)
  • Salt to taste
  • Black pepper to taste

Instructions

Whisk Eggs

  • In a bowl, whisk the eggs and yolks until smooth and slightly frothy.

Add Lemon Juice

  • Whisk in the fresh lemon juice until fully combined.

Temper the Eggs

  • Slowly pour in the warm chicken broth, a little at a time, whisking constantly to prevent curdling.

Heat Gently

  • Transfer to a saucepan and cook over low heat, stirring constantly, until slightly thickened and silky. Do not boil.

Finish and Serve

  • Season with salt and pepper, stir in oregano if using, and serve immediately.

Notes

  • Always temper eggs slowly
  • Do not boil the sauce
  • Use fresh lemon juice
  • Stir constantly while heating
  • Best served immediately
  • Reheat gently

Nutrition

Calories: 42kcal | Carbohydrates: 1g | Protein: 3g || Sodium: 135mg || Fiber: 0.02g | Sugar: 0.4g 

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