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 RECIPE
Avgolemono Sauce is a staple in Greek cooking. This is added to everything, from soups to pasta and topping for fish. It's excellent and taste amazing!
Provided by Kenton & Jane
Categories Greek Sauce
Time 10m
Number Of Ingredients 4
Steps:
- Crack eggs in a bowl and whisk until frothy
- Continue beating and add 1 teaspoon flour (if using)
- Stop beating and add lemon juice
- Take 2 ladles worth of hot broth from whatever dish you're cooking and slowly pour into egg froth, mixing. This is important. Don't forget this or the eggs will curdle.
- Add back into your main dish and stir!
- You've now added Avgolemono to your meal :)
Nutrition Facts : 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.
AVGOLEMENO (CHICKEN SOUP WITH EGG-LEMON SAUCE)
Provided by Cat Cora
Categories appetizer
Time 3h45m
Yield about 8 servings
Number Of Ingredients 12
Steps:
- In a 6 to 8-quart stockpot, combine the chicken, water, and 2 tablespoons salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add the leek, carrot, and bay leaves and continue to simmer with the chicken until the chicken is thoroughly cooked, about 45 minutes to 1 hour.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
- Remove chicken from the broth, and allow meat to cool. Strain the broth and skim the fat. (Place the broth in the refrigerator to make it easier to skim.)
- When the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into large cubes; refrigerate until ready to use.
- Return the broth to high heat, add the rice and onion and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken and reduce the broth to a low simmer.
- In a medium sized bowl, beat the lemon juice, eggs, and pepper. Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture. Pour the egg mixture back into the pot with the remaining 1 tablespoon of salt. Stir well to blend. Divide among bowls and serve immediately.
AVGOLEMONO (EGG AND LEMON SOUP)
Provided by Food Network
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan bring stock to a boil over high heat. Taste for seasoning, add salt and pepper as needed, and stir in orzo. Bring to a boil, cover and reduce heat to simmering. Cook until orzo is tender, about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat in yolks. Mixture should be frothy. Stir in lemon juice until just combined. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly. Slowly whisk egg mixture back into simmering stock, stirring until thickened. Do not let soup boil. Serve immediately, garnished with parsley.;
AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE
Steps:
- Place the chicken in a large pot and add enough water to cover the chicken. Bring to a boil and reduce the heat to low, skimming when necessary.
- Heat the oil in a separate pan over medium heat and add the onions. Cook the onions until clear, about 5 minutes. Set aside.
- When the chicken is cooked through, 45 minutes to 1 hour, remove from the broth. Let the chicken cool, and then pull the meat from the bones. Dice into large cubes and set aside.
- Add the bay leaves, carrot, leek and reserved onions to the broth and simmer, about 1 hour.
- Remove the carrot and leek from the broth and add the rice. Bring to a boil, and then turn the heat to medium-high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
- In a small bowl, beat the lemon juice and eggs together. Pour 2 cups of broth slowly into the bowl, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Add the salt and pepper. Serve hot.
AVGOLEMONO
Growing up, Avgolemono was like our Greek penicillin. The minute anyone felt a little bit under the weather, a pot immediately went on the stove.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place the chicken, bay leaf and broth in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool.
- Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt.
- In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don't bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same).
- Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately.
AVGOLEMONO (EGG-LEMON SAUCE)
Provided by Jonathan Reynolds
Categories condiments
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 6
Steps:
- Fill the bottom of a double boiler about 1/3 full of water and bring it to a simmer. Combine the lemon juice and flour in a stainless-steel bowl and whisk until smooth. Add the egg yolks and whisk until thoroughly combined. Set aside.
- In the top of the double boiler (but not over the heat), whip egg whites and a pinch of salt until fluffy. Slowly drizzle the yolk mixture into the whipped whites, whisking constantly to maintain the volume. Place over the simmering water and cook, whisking constantly, until the mixture is light in color, fluffy and begins to thicken, about 4 minutes. Very slowly whisk in the hot stock. Continue cooking and whisking for another 2 minutes to thicken. Reserve sauce off the stove in the double boiler. Do not reheat or the sauce may curdle. Season to taste with salt and white pepper.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 287 milligrams, Sugar 2 grams, TransFat 0 grams
DOLMADAKIA WITH AVGOLEMONO SAUCE
Stuffed grape leaves with egg-lemon sauce, a Greek dish. Can be used as a main dish, side dish or appetizers. Love this for dinner parties, showers, etc. If you like, you can also serve the dolmadakia cold later on without the sauce. However, do not serve the sauce cold and don't reheat the sauce. I have on occasion added 1/4 c raisins or 2 Tbs minced black olives to the stuffing. Number of servings is a guess, because how many dolmadakia are in a serving depends on the circumstances (main dish, side dish or appetizer). UPDATE: NOTE ON PAN: Although I've used a Pyrex pan on an electric stove over low heat with success, there have recently been at least anecdotal reports that suggest this not be the safest method, and it may be safer to stick with a metal pan. I nowadays use a decorative oval copper pan I have.
Provided by echo echo
Categories White Rice
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Do not cook the rice, but soak it in boiling water 5 minutes and drain in a sieve.
- Unfold the vine leaves and rinse under cold running water.
- In a bowl, combine the the rice, onions, meat, mint, parsley, seasonings and oil; mix together with clean hands.
- Form 1 Tbs of the mixture into an oval shape, place on a vine leaf and roll up, turning the ends in to seal; repeat until all the stuffing is used.
- Arrange stuffed leaves closely packed in layers in a small flame-proof baking dish (I use an 8 x 8-inch pan or a Pyrex deep 9-inch pie pan).
- Pour in the broth or water to cover; sprinkle with the juice of 1 lemon.
- Place a heat-proof plate on top of the grape leaves to weigh them down.
- Cover with foil, bring to boil, reduce heat and simmer 1 hour over very low heat.
- Let the leaves cool slightly in the broth and remove from broth, reserving the broth.
- Beat the egg yolks Add the juice of the other lemon to the yolks.
- Heat the yolk mixture, slowly adding some of hot broth from dolmadakia while heating.
- Remove from heat, stir into rest of broth and let stand 5 minutes to thicken.
- Serve immediately while sauce is warm.
Nutrition Facts : Calories 286.1, Fat 15.7, SaturatedFat 5.4, Cholesterol 78.2, Sodium 1940.6, Carbohydrate 27.6, Fiber 2.5, Sugar 2.3, Protein 11.9
STUFFED GRAPE LEAVES (DOLMA) WITH EGG-LEMON SAUCE (AVGOLEMONO)
This is a Greek recipe that I developed from 3 different recipes, and it is DELICIOUS! The recipe serves 4-6 people as a main dish, but you can serve more people as an appetizer. It is also great to bring to a potluck buffet.
Provided by Alan Leonetti
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- DOLMA DIRECTIONS:.
- Saute onions and celery with 1 tablespoon butter until wilted. In a large bowl, add ground lamb, onions, celery, rice, mint sauce, parsley, salt and pepper. Mix well.
- Remove grape leaves from jar and open up onto a large plate.
- Remove one leaf (the bigger the better) and place onto a flat surface with shiny side down.
- Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and the right side as you roll) towards the top of the leaf.
- Make sure you do not put too much filling in each one.
- Grease the bottom of a Corningware dish or Saucepot with a little oil or Pam, and then line the bottom with some of the smaller grape leaves that you did not use as rollups.
- Place into the dish/pot the rolled grape leaves close together and arrange in layers.
- Add chicken stock, lemon juice, wine or sherry, and remaining tablespoons of butter.
- In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate or lid on top of the grape leaves.
- Then place Corningware glass cover onto the Corningware pot.
- Simmer on low for about 1 hour.
- After the 1 hour, set aside to cool.
- While cooling, make the egg-lemon sauce.
- After the sauce is made and you have drained the stuffed grape leaves by holding the lid in place and pouring the liquid into the sink, place several stuffed grape leaves on a dish and pour some hot egg-lemon sauce on top and serve.
- EGG-LEMON SAUCE DIRECTIONS:.
- Lightly beat 2 egg yolks with 1/4 cup of water.
- In a measuring cup, place 2 or 3 tablespoons lemon juice and add enough water for a total of 3/4 cup of liquid. Add 1/4 teaspoon salt.
- Heat 2 tablespoons peanut oil in a small pot and then add the cornstarch, stirring. Add a little of the lemon juice and water mixture to prevent it from becoming lumpy.
- Next, add a little more of the lemon juice and water mixture until smooth, and then add the rest of the lemon juice and water mixture and continue stirring until smooth.
- Remove from the heat for about 1 minute.
- Gradually add the beaten egg yolk mixture, stirring with a whisk until smooth. (Keep in mind that heating will cause the eggs to set, which you do NOT want to do.).
- NOTE: If you have any stuffed grape leaves leftover, you can heat them in a frying pan the next day and serve with the egg-lemon sauce. Or microwave the stuffed grape leaves with some egg-lemon sauce on top, prior to heating.
CHICKEN SOUP (GREEK, WITH AVGOLEMONO - EGG/LEMON SAUCE)
This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine - you want them soft and melt-in-the-mouth. This is not the soup for crunchy veggies. Please note that the eggs are not 'raw' in this soup, but are actually tempered in the hot broth.
Provided by evelynathens
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
- Cover pan and let simmer for 45 minutes.
- Remove chicken and parsley, discard parsley.
- Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
- Set aside.
- Add rice, carrot and celery to broth and cook for 20 minutes.
- Add lemon juice to the soup.
- Stir.
- Turn off heat.
- Beat the eggs and cornstarch in a small bowl.
- While whisking, slowly dribble in hot chicken stock- never stop whisking.
- Do this until you have used up a couple of ladlefuls of stock.
- This tempers the eggs so they do not curdle.
- Slowly add egg to the hot soup and give a good stir.
- Add chicken and serve, sprinkled with a bit of pepper (if desired).
- Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).
Nutrition Facts : Calories 572.8, Fat 35.9, SaturatedFat 10.3, Cholesterol 232.1, Sodium 595.1, Carbohydrate 14.1, Fiber 1, Sugar 1.9, Protein 45.4
AVGOLEMONO: CHICKEN SOUP WITH EGG-LEMON SAUCE
Found this on FoodTV site and am posting it for ZWT6. This is by Cat Cora and sounds delicious!! You might want to start out by using 2/3 of the stated amount of lemon juice and then if it isn't lemony enough, add the other 1/3 per reviewers comments.
Provided by diner524
Categories Chicken
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
- In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
- When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
- Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
- In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 984.8, Fat 60.8, SaturatedFat 16.5, Cholesterol 348.4, Sodium 2047.2, Carbohydrate 36, Fiber 2.4, Sugar 3.5, Protein 69.6
GREEK MEATBALLS IN EGG-LEMON SAUCE: (YOUVARLAKIA ME AVGOLEMONO)
Make and share this Greek Meatballs in Egg-Lemon Sauce: (Youvarlakia Me Avgolemono) recipe from Food.com.
Provided by Scarlett516
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the ground beef, rice, onion, garlic, parsley, mint, salt, and pepper in a bowl. Add an egg and mix well.
- Pour some flour in a shallow pan. With floured hands, shape the meat into walnut-sized balls. Lightly roll the meatballs in the flour and shake off the excess.
- Heat 2 cups of the chicken broth in a Dutch oven, or large pot, until boiling.
- Carefully place the meatballs in a layer on the bottom of the pot. If the broth does not cover the meatballs, add a bit more broth until they are covered.
- Simmer, covered, on low for 45 minutes, adding more broth if there is less than 1 cup remaining.
- To make the sauce, beat the eggs in a medium sized bowl until frothy.
- Slowly whisk in the lemon juice. Ladle one cup of the pot liquid, little by little, into the egg mixture to temper the eggs.
- Remove the pot from the heat and add in the lemon/egg mixture, stirring gently.
- Heat over very low heat until sauce thickens and is heated through, making sure the sauce does not boil (which will result in the eggs curdling).
Nutrition Facts : Calories 464.7, Fat 22.5, SaturatedFat 8.3, Cholesterol 239.3, Sodium 302.2, Carbohydrate 31, Fiber 1, Sugar 3, Protein 31.8
GIOUVARLAKIA AVGOLEMONO (RICE MEATBALLS IN EGG-LEMON SAUCE)
Greek lamb and rice meatballs in a creamy lemon sauce. Warning for leftovers: Sauce will not keep more than a day or two. The meatballs are still good on their own so I store seperately.
Provided by littleturtle
Categories Lamb/Sheep
Time 1h30m
Yield 50 meatballs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Put bread and ground beef in a bowl, and mix and knead thoroughly.
- Add rice, parsley, celery, mint, oregano, olive oil, salt, and pepper, and mix well.
- In a soup kettle, bring about 2 qt water to a furious boil.
- Keeping the water boiling, shape the meat into little round balls (about the size of walnuts) and gently drop them into the boiling water.
- Continue boiling for about 1/2 hour, and then set aside.
- Beat the whites of 3 eggs until frothy, but not stiff and shiny.
- Constantly beating, add the yolks until well mixed.
- Still beating add the lemon juice drop by drop.
- Bring butter and broth to a boil.
- Add this to the egg-lemon mixture, beating continuously.
- Place over VERY low heat, stirring in a S or X pattern (stirring round& round will cause sauce to curdle) until froth is almost broken down and sauce thickens.
- Serve hot.
Nutrition Facts : Calories 493.9, Fat 35.1, SaturatedFat 15.2, Cholesterol 198.9, Sodium 818.4, Carbohydrate 19, Fiber 1.1, Sugar 1.3, Protein 24.4
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