Classic Avgolemono Sauce Guide
A creamy, tangy Greek lemon-egg sauce, perfect for thickening soups, gravies, or serving alongside vegetables and poultry. This recipe focuses on the classic tempering technique for a smooth, uncurdled finish.
Ingredients
- 2 large eggs
- 1/4 cup fresh lemon juice about 1 large lemon
- 2 cups hot chicken or vegetable broth for tempering and thickening
- 1 pinch salt to taste
- 1 pinch white pepper to taste
Instructions
- In a medium bowl, vigorously whisk the eggs and freshly squeezed lemon juice together until the mixture is smooth and slightly frothy.
- Ensure your broth is hot but not boiling. While continuously whisking the egg mixture, slowly ladle about 1 cup of the hot broth into the egg and lemon mixture in a thin, steady stream. This is called tempering and prevents the eggs from curdling.
- Once the egg mixture is warm to the touch and well combined, you can now add it back to the remaining hot broth (if making a soup) or use it as a standalone sauce.
- If adding to a soup, pour the tempered mixture into the main pot while stirring constantly. Gently heat over low heat for 1-2 minutes until the soup thickens slightly. Do not allow it to boil.
- Season with salt and white pepper to taste. Serve immediately.
Notes
For a thicker sauce, use an extra egg yolk. This sauce is traditionally used to finish chicken or lamb soups (e.g., Kotosoupa Avgolemono). Do not boil after adding the Avgolemono mixture, as it will curdle. Serve immediately or gently reheat.