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JULY 31
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Greece Recipes: Avgolemono Sauce



Ingredients:
  • 3 Egg Yolks
  • The Juice of 2 Lemons
  • Approx. 360ml/12fl.oz. Fresh Stock
Preparation:

1. Place the egg yolks in a saucepan over a very low heat and whisk for two minutes.

2. Continue whisking whilst your gradually add the lemon juice.

3. Gradually whisk in the hot stock: the amount of stock depends on how thick you want the sauce. Do not boil.

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