• Avgolemono

    1 vote
    Prep: 15 min Cook: 5 min Servings: 4
    by Carolinaheartstrings
    301 recipes
    This week the international destination that I am travelling to is Greece! Oh to go to Greece for real! Definitely one of my top 5 wishes. Luckily though I am just walking distance from a wonderful restaurant that has served our town since 1973. It was at The Continental Corner that I was first introduced to this sauce – Avgolemono. It is a lemon-egg sauce and it compliments fish, chicken and vegetables perfectly. My version of the recipe follows.


    • 3 eggs, separated
    • ½ cup lemon juice
    • ½ cup stock (from what you are cooking to serve the sauce with or other stock on hand)


    1. Beat egg whites with mixer until very frothy.
    2. Beat in yolks, juice and stock.
    3. Heat over medium in saucepan, stirring until well warmed through.
    4. Let sit 5 minutes or more before serving

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