I made egg-lemon sauce the other day, for a Greek dish called ‘Fricassee’ (recipe coming up next month!), and a memory came flashing by (of a friend gesticulating angrily at the TV when the egg-lemon sauce was being made in a horrible way) and I had to smile and I thought, hey this would be a great post. I have read many different recipes on how to make egg-lemon sauce, some of them just simple and straightforward (but wrong! according George’s grandmother) and some of them so complicated that I just end up ignoring the ‘egg-lemon sauce-making’ part and I call Kalliope on the phone and get her to explain to me, again, how to make it. But I believe I am quite up to speed now, and this is a How-To, Avgolemono Egg-Lemon Sauce, the Kalliope way. You will use a lot of bowls (well, I do) but a nice fluffy sauce is the result!
- 1 egg, separated
- juice of 1 medium-sized lemon
- broth of the food you are cooking (in this case Giouvarlaki – a meatball soup), slightly cooled, not boiling, but not cold either.
- Whisk the egg whites until you can turn the bowl upside down and it stays firmly in the bowl.
- In a separate bowl, whisk the egg yolk lightly with the lemon juice, and add it into the whisked egg whites, and fold gently until its mixed. Let us call this Bowl 1.
- In a separate bowl, ladle in a spoonful or 2 of the egg-lemon mix. Let us call this Bowl 2.
- Now, with the whisk at the ready, gently pour a ladle of broth into Bowl 2, whisking constantly. Do it with another ladle of broth.
- Empty the Bowl 2 into Bowl 1, and mix thoroughly.
- Now, gently pour a ladle of broth into the mix (of the main bowl, Bowl 1), as before, and mix.
- Now the sauce is ready, and it can be added into the pot of your cooked food!