Textual Chef Textual Chef

Avgolemono Sauce

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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

Why does Avgolemono Sauce have me temper the eggs?

Step 3 reads: "Ladle 1 spoonful of 1 cup warmed warm vegetable broth at a time into the egg mixture, whisking constantly to temper." Eggs scramble if they meet a hot liquid all at once. Step 3 warms them gradually with a little of the hot mixture first, so they thicken the sauce or custard smoothly instead of curdling.

Is Avgolemono Sauce vegan?

No, though it is vegetarian. What keeps it from vegan is 4 large egg yolks, whisked. For fully plant-based entries, see the vegan sauce collection.

Does Avgolemono Sauce contain eggs?

Yes: 4 large egg yolks, whisked. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Avgolemono Sauce?

One serving (the recipe makes 4) has 2 g of carbohydrate in about 60 calories, with 3 g protein and 4 g fat, plus 180 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Avgolemono Sauce?

Refrigerate Avgolemono Sauce in a sealed jar and use it within four to five days. Egg-emulsified sauces do not freeze; make only what you will use within the week.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Mediterranean entries

All Mediterranean recipes · All Sauce recipes · All Eggs recipes