Avgolemono Sauce

Name: Avgolemono Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large egg yolks, whisked; 1/4 cup fresh lemon juice; 1 cup warm vegetable broth, warmed; 1/2 tsp fine sea salt; 1/4 tsp ground black pepper

A silky egg and lemon sauce used to thicken and flavor soups, vegetables, or roasted meats.

15 minMediumServes 460 cal/serving

MediterraneanSauceStovetopVegetarianLow CarbKetoGluten-FreeNut-FreeDairy-FreeSoy-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

4 large egg yolks, whisked
1/4 cup fresh lemon juice
1 cup warm vegetable broth, warmed
1/2 tsp fine sea salt
1/4 tsp ground black pepper

Instructions

1

Whisk 4 whisked large egg yolks in a medium bowl until pale and frothy.
2

Slowly whisk in 1/4 cup fresh lemon juice until combined.
3

Ladle 1 spoonful of 1 cup warmed warm vegetable broth at a time into the egg mixture, whisking constantly to temper.
4

Pour the tempered mixture back into the saucepan with remaining warm vegetable broth over low heat.
5

Stir constantly for 2 to 3 minutes until thickened, then season with 1/2 tsp fine sea salt and 1/4 tsp ground black pepper.

Questions

How long does Avgolemono Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. Egg-emulsified sauces do not freeze; make only what you will use within the week.

Can I halve or double Avgolemono Sauce?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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