Easy Avgolemono Sauce Recipes
EASY AVGOLEMONO SOUP
Since I was a child, I have gone to Greek town in Chicago and have always had lemon soup. After years of trying to copy the recipe, we accidentally stumbled on this simple but amazing recipe.
Provided by Lyndsey
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 2
Number Of Ingredients 5
Steps:
- In a medium sauce pan combine soup and milk. Heat through while whisking.
- In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender.
- Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 57.7 g, Cholesterol 24.4 mg, Fat 12.1 g, Fiber 0.7 g, Protein 12.1 g, SaturatedFat 4.4 g, Sodium 1064 mg, Sugar 8.7 g
THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) RECIPE
The traditional Greek Avgolemono recipe can be a tricky affair. Not any more! Find out how to make the perfect egg lemon sauce with these 3 easy recipes and expert tips.
Provided by Eli K. Giannopoulos
Time 15m
Number Of Ingredients 3
Steps:
- To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well.
- Gradually add the lemon juice and whisk again to combine.
- Add a little of the warm stock or soup and whisk quickly, add more and whisk again. The reason for slowly adding the broth is to gradually warm up the eggs so you don't end up with an omelette instead of a sauce!
- Pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve.
AVGOLEMONO SAUCE
This easy Greek Avgolemono Sauce is refreshing and addictive! This paleo sauce is ready in 15 minutes or less, all you need is 4 ingredients!
Provided by Bethany Galloway
Categories Side Dishes
Time 15m
Number Of Ingredients 4
Steps:
- Without turning on the heat, whisk the eggs in a medium saucepan until frothy.
- Juice the lemons and whisk the juice into the eggs.
- Slowly whisk in 1 cup of broth.
- Turn heat on medium and continue whisking until the sauce begins to thicken.
- Mix starch with some of the remaining 1/2 cup of broth to make a paste, and then mix in the rest of the broth.
- Slowly whisk the tapioca mixture into the pot on the stove until it thickens up. Turn off the heat and serve.
Nutrition Facts : Calories 58 calories, ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
EASY AVGOLEMONO SAUCE
I'm Hispanic, my husband is a first generation Greek-American. Suffice to say that he's a Greek Food Purist...!!! He never thought I'd be able to produce anything that would be considered authentic. This easy version of Avgolemono Sauce, I'm happy to say, passes muster. This can be served on so many things, but our favorite is over Dolmades and over stuffed peppers. Nothing scary here, it's easy so long as you temper the eggs carefully and never let the sauce come to a boil.
Provided by Jostlori
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a small saucepan, bring broth to a boil.
- In a medium bowl, whisk the eggs, then add the lemon juice and whisk until frothy.
- While continuing to whisk, pour half the boiling broth into the eggs in a small stream, whisking vigorously and continually so that the eggs don't cook.
- Return the broth to the flame and pour the tempered eggs into the remaining broth, whisking the whole time. Cook until the sauce thickens slightly, but NEVER LET THE SAUCE BOIL. This will take about five minutes.
- Serve immediately. This sauce doesn't reheat well.
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