Avgolemono (Egg and Lemon Sauce) is a traditional Greek recipe for a classic sauce of eggs, lemon juice and flour in stock that is typically used as a thickener for soups and stews. The full recipe is presented here and I hope you enjoy this classic Greek version of: Egg and Lemon Sauce (Avgolemono).
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Typically this is used as a thickener for soups and the stock should come from the soup you are going to cook. As a result the stock should be hot.
Ingredients:
500ml stock (any kind)
2 eggs
juice of 1 lemon
1 tbsp (level) plain flour
Method:
Whisk together the flour and lemon juice until smooth in a bowl then beat the eggs and whisk into the flour and lemon juice mixture. Add the hot stock little by little, beating well after each addition, to ensure that the eggs do not curdle. Add the mixture back to the soup and whisk to combine.
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