Easy Avgolemono Sauce Food

THE TRADITIONAL EGG-LEMON SAUCE (GREEK AVGOLEMONO) RECIPE

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

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 SAUCE RECIPE

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 :)

GREEK MEATBALLS IN AVGOLEMONO SAUCE (KEFTEDES ME AVGOLEMONO)

Steps:

• Meatballs:.
• Apart from the flour and the vegetable oil, mix all the other ingredients together well.
• Make medium-size balls from the mixture.
• Roll the balls in flour and then deep fry them for approximately 15 minutes.
• Sauce:.
• In a heavy-bottomed pan, heat the oil, then add the flour and stir well for 3 minutes.
• Add 1 litre water and mix well.
• Add the meatballs and simmer for 30 minutes, until the sauce is slightly thick.
• Beat the egg yolk thoroughly.
• Add the lemon juice to the egg and keep beating.
• Add 5-6 tablespoons of the sauce to the egg & lemon mixture and stir well.
• Add this mixture to the meatballs in the sauce, shake the pan and remove from the heat.
• Serve with a sprinkling of pepper and fresh mint on top.