Avgolemono

Name: Avgolemono
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: Eggs — 2; Fresh lemon juice — 60 ml (1/4 cup); Hot chicken or vegetable stock — 350 ml (1.5 cups); Cornstarch (optional, for stability) — 5 g (1.5 tsp); Salt and white pepper — to taste

The Quirky Foodster Team

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10 min

Prep

10 min

Cook

Ingredients

Eggs — 2
Fresh lemon juice — 60 ml (1/4 cup)
Hot chicken or vegetable stock — 350 ml (1.5 cups)
Cornstarch (optional, for stability) — 5 g (1.5 tsp)
Salt and white pepper — to taste

Method

Whisk eggs vigorously in a mixing bowl until frothy.
Whisk in lemon juice gradually.
Slowly ladle in hot stock a little at a time, whisking constantly to temper the eggs without scrambling them.
Once about half the stock is incorporated, pour the mixture back into the remaining stock in the saucepan over very
low heat.
Stir continuously until the sauce thickens slightly and coats the back of a spoon; do not let it boil, or it will curdle.

Cultural Background: A silky egg-lemon sauce whisked with hot broth, avgolemono is a defining technique of Greek cuisine, used both as a soup base and as a sauce for dolmades and stuffed vegetables, its bright acidity balancing rich, savoury dishes.

Tips: • Tempering the eggs slowly with hot stock is the single most important step — rushing it will scramble the eggs. • Keep the final heat very low and never let the sauce boil once eggs are incorporated.

Variations: • Add a spoonful of cornstarch slurry for a more stable, forgiving sauce, especially for beginners. • Use vegetable stock for a vegetarian version.

Storage: Best made and used immediately; does not hold or reheat well due to the egg base.

Reheating: Not recommended; reheating risks curdling the eggs. Nutrition (per serving) Approx. 45 kcal, 3 g protein, 3 g fat, 1 g carbohydrate per 60 ml serving.

FAQs: What is avgolemono traditionally used for? As a soup (avgolemono soup) or as a sauce poured over dolmades and stuffed vegetables. Why did my sauce curdle? The eggs were likely added too quickly to hot liquid, or the sauce was allowed to boil; temper slowly and keep heat low.