Avgolemono


A Greek sauce similar to Hollandaise, but lighter and brothier. This is lovely with crepes stuffed with sauteed greens, or over fresh asparagus, grilled chicken or fish. Sprinkle on some minced chives or scallions and you have an elegant dish! Makes 2 1/2 cups.

2 cups chicken broth
3 eggs
1 egg white
1/4 cup lemon juice
1/2 teaspoon salt

Set up a pan of water for a double boiler with a metal bowl that will fit on top. Bring water to a simmer.

Bring broth to a boil and keep warm, but not boiling.

Combine eggs, egg white, lemon juice and salt in the metal mixing bowl, off the heat. Beat 3 minutes until frothy. Add one cup hot broth while beating. Stir in the second cup of broth and set over the pan of simmering water. Whisk continuously until slightly thickened about 10 minutes. Serve immediately.

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