Avgholemono
This typical sauce is used as base for many Greek preparations in order to perfume the stuffed vine leaves, soups, stews, etc.
At the same time it is a thickening agent.


Prep time : 5 min.
Cooking Time : fast - 5 min.
Cost : économic
Level : very easy

Ingredients

3 eggs

Juice of a big Lemon

250 ml broth taken from the dish you cook for the sauce

parsley (optional)

Preparation

1. beat the eggs with the lemon juice;
2. pour slowly the broth and keep on beating with the whip;
3. add it to the soup, stew, etc. and warm the dish till it gets thicker – Warning: do not boil or the sauce will curdle.

 

Recipes :

- Candied citrus fruits and mint granites

- Rack of Lamb Roasted with lemon and Juniper berry

- Candied Lemon

- Roasted John Dory with Lemon of Menton

- Lemon and Eggs Sauce

- Lemon of Menton Cake

- Crunchy canapé with fresh anchovy marinated with lemon of Menton