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.
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.
LAHANODOLMADES ME AVGOLEMONO (STUFFED CABBAGE LEAVES)
Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce.
Categories Main Dish
Time 1h15m
Number Of Ingredients 16
Steps:
- In a large pot, bring salted water to a boil. Carefully remove the core of the cabbage, stick a fork in the centre and boil cabbage until outer leaves become soft. Remove as many leaves as you can and continue with more leaves.
- In a bowl put the ground meat, the rice, the onion, parsley, herbs, salt and pepper, as well as half the oil and mix well.
- If the leafs are very big cut them into pieces about 4 x 4 inches and remove any hard core. Add a heaped spoonful of minced meat (the amount of the filling will depend on the size of the leaf).
- Neatly fold left edge and then right edge and then roll all the way. Wrap up into a cigar shape (don't fold too tight as the rice will expand during cooking). Repeat with the remaining leaves and filling and fold each side of the leaf and then roll.
- Place neatly in the pot (I use the same one the cabbage was boiled) starting from the edge to the centre. Second and third layers may be placed on top, then cover with the plate (which must be exactly the size of the pan). This is done so that when the lahanodolmades are boiling they will not open.
- Add the remaining olive oil and water (or stock) just to cover the plate and when reaching boiling point lower heat and cook for 45 minutes.
- Drain most of the broth keeping 1 cup for the avgolemono.
- Let them cool down for a while and then pour over the avgolemono sauce.
DOLMADES RECIPE
Dolmades or dolma is a delicious Greek stuffed grape leaves made of rice, spices and herbs, with or without meat and cooked in a lemony sauce.
Provided by Cris
Categories Appetizer Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- If using fresh leaves, wash them thoroughly and blanch it in hot boiling water for 1 - 2 minutes for younger leaves and 3 - 4 minutes for matured leaves. Remove with a slotted spoon and transfer to a bowl with ice cold water for a minute or two then transfer to a strainer to drain water. If using leaves sold in a jar, transfer to a strainer and run cold water for a few minutes. This process will remove the salt. Brine leaves are loaded with salt. Then drain water.
- Prepare the filling. Wash rice thoroughly and drain water. In a large bowl, combine ground beef, uncooked rice, onion, dill, parsley, salt and pepper. Once combined, stir-in the egg and blend well.
- Lay 1 grape leaf and add 1 teaspoon to 1 tablespoon filling depending on the size of leaf. Do not overfill and don't roll too tightly as rice will expand while cooking. Add the filling close to the base of leaf closer to the stem then fold the lower section over the filling then fold the two sides inward (towards center) and continue rolling like an egg roll. In a large pot, place dolmades with folded side down. Continue making all the dolmades, placing it in the pot in a row. Note: Make sure there are no torn pieces where filling can escape while cooking.
- Once all the dolmades are in the pot, cover top with leftover or torn grape leaves and place a plate on top of dolmades to hold it in place while cooking. Add 3 to 4 cups of water or chicken stock enough to cover dolmades and bring to a boil. Lower heat and simmer for 45 minutes. Cover with lid.
- When done, remove grape leaves (can eat this too), plate and transfer cooked dolmades in a casserole. There will be a cup and ½ or so of liquid in the pot. This liquid will be added to the sauce.
Nutrition Facts : Calories 88 kcal, Carbohydrate 8 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 116 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
DOLMADAKIA AVGOLEMONO: GRAPELEAVES IN A LEMONY SAUCE
Provided by Dimitra Khan
Number Of Ingredients 19
Steps:
- Combine the onion with ¼ cup olive oil in a pot and cook over medium heat until soft and golden. About 10 minutes.
- Combine the ground beef, herbs, rice, salt and pepper in a large mixing bowl and mix well. Add the cooked onions and the oil that they were cooked in. Mix until combined.
- Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
- Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
- Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
- Repeat with all of the remaining grape leaves until your filling is done.
- Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
- Season the lamb on both sides with salt and pepper and place in the pot along with the grape leaves.
- Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
- Pour the olive oil and lemon juice over the dolmades.
- Place the remaining reserved small leaves over the dolmades.
- Pour the water or chicken stock over the dolmades.
- Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
- Cover with lid and bring to a boil.
- Reduce to a simmer and cook about 45 minutes or until tender.
- Carefully strain the liquid out of the pot into a pitcher. There should be 3 cups of liquid. Add more water or chicken broth if there's not enough. Place the broth in a saucepan and bring to a boil.
- Combine the egg yolks, cornstarch, lemon juice, and dill in a small bowl and whisk together until smooth.
- Add some of the hot broth to the eggs and whisk well to temper.
- Add the egg mixture to the pot and whisk to combine. Bring to a boil and reduce to a simmer. Cook 2-3 minutes or until slightly thickened.
- Either pour the sauce over the dolmades or pour some over them and serve the remaining sauce in a gravy boat alongside the dolmades with some lemon wedges.
- Enjoy!
STUFFED GRAPE LEAVES WITH EGG-LEMON SAUCE BY SY
One of my all-time favorite Greek Dishes! The Egg-Lemon Sauce and squeezed lemon wedges really makes this dish delicious! If you can't find ground lamb you can just use ground beef. Further, I sometimes use ground turkey! However if you do, you need to make sure this dish is cooked throughly.
Provided by SkipperSy
Categories Lamb/Sheep
Time 2h15m
Yield 15 serving(s)
Number Of Ingredients 22
Steps:
- GRAPE LEAVES DIRECTIONS: Sauté onions and celery with 1 tablespoon butter, until wilted In a big bowl add ground meat, onion and celery, rice, mint, parsley, pine nuts (optional) and salt & pepper; mix well!
- Remove grape leaves from the jar and open up onto a big plate.
- Remove one leaf (the bigger the better) and place onto a flat surface; with the 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 right side as you roll) toward the top of the leaf.
- Make sure you do not put to much filling in each one.
- Then place them in a Corningware dish or sauce pan as noted below.
- In a large Corningware dish (or saucepan) grease the bottom with a little oil and then line the bottom with some of the smaller grape leaves.
- Place some of the smaller grape leaves in the dish/pan.
- Put into the dish/pan the rolled grape leaves and arrange in layers with each grape leaf close together.
- Add chicken stock, juice of 1 lemon, dry wine and remaining tablespoons of butter.
- In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate on top of the grape leaves.
- Then place the Corningware glass cover upside down and onto the small flat plate.
- Cook, simmer on a low heat for about 1 hour.
- While cooling make the Egg-Lemon Sauce; See directions below.
- Place several grape leaves on a dish and then pour some of the hot Egg-Lemon Sauce on top.
- Serve with lemon wedges on the side.
- EGG-LEMON SAUCE DIRECTIONS: Lightly beat 2 egg yolks with 1/4 cup water.
- Squeeze juice from 2 lemons and add water for a total of 3/4 cup liquid.
- Add salt.
- Heat oil in a small pan and then add the cornstarch stirring; add a little of the lemon juice/water to prevent it from becoming lumpy.
- Next add a little of the lemon juice/water until smooth, then gradually add all the liquid and continue stirring until smooth.
- Remove from the heat for about 1 minutes.
- Then gradually add the beaten egg yolks stirring/whisk until smooth (Keep in mind that heating will cause the eggs to set, which you don't want to do).
- NOTE: The next day the grape leaves will taste even better, when heated up in a frying pan and then served with the Egg-Lemon Sauce.
- Or Microwave the grape leaves with some of the Egg-Lemon Sauces on top, prior to heating.
Nutrition Facts : Calories 176, Fat 10.8, SaturatedFat 4.1, Cholesterol 50.6, Sodium 661.9, Carbohydrate 10.7, Fiber 0.5, Sugar 1.1, Protein 8
LAHANODOLMADES: GREEK STYLE CABBAGE ROLLS WITH EGG LEMON SAUCE
These Greek Cabbage Rolls are classic comfort food that transports me back to my childhood. The hearty, yet light, rice, and meat filling is wrapped with tender cabbage leaves and cooked in a refreshing, creamy lemon sauce. Guaranteed to warm your soul on a cold winter's day!
Provided by Dimitra Khan
Number Of Ingredients 16
Steps:
- Boil the cabbage in salted boiling water with the cored part facing down. Flip it around and boil an additional 10-15 minutes until the leaves begin releasing easily and have become somewhat translucent. They should not be overcooked to the point where they become soft and mushy.
- Pull the leaves out as they detach from the cabbage and set them in a colander to drain.
- When you peel off most of the leaves and you get to the core with the smaller leaves it will be difficult to remove the leaves without ripping them. At this point just remove the small bunch with the core attached and place in the colander. It will be easier to separate them once they are cooled. Most of these leaves will be too small to use for the cabbage rolls so they will be used as the bed or cover.
- Roughly chop the carrots and celery into large chunks and place them in the bottom of your pot. These will be the bed that the cabbage rolls will sit on so that they do not come in direct contact with the heat and cook more gently. This will prevent them from falling apart while simmering.
- Use some of the small and shredded pieces of cabbage to cover the vegetables.
- Place half of the onion in a food processor and pulse until it is finely chopped. Add the parsley and puree until smooth. Place this mixture in a large mixing bowl.
- Pulse the remaining half of the onion until finely chopped. Add the dill and puree until smooth. Place this mixture in the mixing bowl.
- Add the ground beef, salt, pepper, rice, olive oil, and water to the pureed herbs and onion and mix well to combine. The best way to do this is by hand. Break up the ground beef and add 1/4 cup more water if the mixture is not very moist.
- A very moist, wet filling will make the best tasting cabbage rolls.
- To assemble the cabbage rolls, take a cabbage leaf and lay it flat on your work surface. Cut of the thickest part of the stem. Place a full tablespoon of the filling in the center, fold the left and right sides of the leaf over the filling then roll it up.
- Continue the same process adjusting the amount of filling depending on the size of the cabbage leaves (smaller leaves get less filling). Keep in mind that when the filling is cooked, the rice will expand a bit. Roll them up tight but giving enough room for the rice to expand.
- Some leaves may be very large. You can cut those in half and use them to make 2 rolls.
- Layer the cabbage rolls in the pot fitting them snug together.
- Cover them with cabbage leaves.
- Place a plate over them inverted. This will keep them in place so that they do not fall apart while cooking.
- Pour enough water or chicken broth to come right up to the plate.
- Cover the pot and bring to a boil. Reduce to a simmer and cook for 30-45 minutes.
- Carefully remove the plate and the extra cabbage leaves from the pot.
-
- Combiner the egg yolks, cornstarch, and lemon juice in a bowl. Whisk well until smooth.
- Add some of the hot broth to the egg mixture. Whisk well.
- Season with some more salt and pour the egg-lemon mixture into the pot. Carefully shake the pot from side to side to distribute the egg-lemon sauce.
- Bring to a boil. Taste the seasoning and add more salt if necessary. Remove from heat and allow to rest for at least 15 minutes before serving. The sauce will thicken as it sits.
- Serve with some warm toasted bread.
- Enjoy!
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
AVGOLEMONO (EGG/LEMON SAUCE)
This is the basic recipe for Avgolemono, the sauce in turn can be poured over stuffed zucchini and is also used in a chicken soup and a soup known as Youvarlakia (meatball soup/egg/lemon soup) (Avgo means egg in greek)
Provided by Ann Hatzimangas @amhgr
Categories Other Soups
Number Of Ingredients 3
Steps:
- Beat the egg yolks and lemon juice. (Save egg-whites for another dish) Remove some of the broth from whatever you're finished cooking.This sauce is added in the last 5 minutes. (Boiling chicken, meatballs, zucchini) and gradually add it to the beaten egg yolks. You want to increase the temperature without ending up with omelette!
- Add the beaten egg mixture back to the pot, do not stir the soup, simply gently shake the pot to distribute the mix. Do not let it boil. It will start to thicken and will be ready in five minutes.
- You can add more lemon, salt/pepper now if you want.
GREEK DOLMADES WITH AVGOLEMONO SAUCE
Super easy and super tasty, these little appetizers are a delicious choice anytime! With a nice lemon-egg sauce, everyone will enjoy their flavor and simplicity!
Provided by Francine Lizotte
Categories Meat Appetizers
Time 1h40m
Number Of Ingredients 21
Steps:
- 1. Soak separated leaves in cold water for 10-15 minutes. Meanwhile in a medium bowl, combine all the ingredients except juice from lemon and chicken broth. Using clean hand, mix until very well-blended; set aside. Drain leaves in a colander.
- 2. Place the rougher side up and stuffing one leaf at a time, scoop about ½ tbsp. lamb mixture, rolling in the palm of the hand. Place it right at the base of the leaf. If there's a stem, tear it off and discard it. Take one side and fold over the mixture and then fold the other loose end over top; repeat on the other side. Roll up firmly (not too tight or not too loose), folding in if necessary, to the end forming a cylinder shape. Repeat until lamb mixture is gone.
- 3. Cover the bottom of a tall pot with broken leaves. Place dolmades starting from the outside and working our way in (don't squeeze, just snuggle). Stack another layer if needed. Drizzle the dolmades with olive (about 1 ½ tbsp.) and with lemon juice. Place a lid and pour hot chicken broth. Turn the heat to medium-high and bring it until it just starts to simmer and bubbles appear on the outside edge. Turn heat down to medium-low, cover and cook for 1 hour.
- 4. After cooking time is over, remove carefully the lid inside the pot and check if dolmades are cooked when a fork inserted slice in easily. If not, cook for another 10 minutes with the lid of the pot on.
- 5. Use 1 cup of chicken broth from the pot and pour in a medium saucepan over medium-low heat to keep it warm. In a medium bowl, whisk eggs. Place a damp towel underneath to keep bowl in place. Pour slowly lemon juice whisking constantly and continue whisking until airy and frothy. Very slowly, add hot broth a little at a time, whisking constantly and vigorously. When broth is almost all use, pour the egg mixture to the saucepan and cook for 5 minutes, whisking constantly, until the sauce thickens.
- 6. Spoon Avgolemono sauce over dolmades and sprinkle parsley over top. Serve immediately. Make 50 dolmades.
- 7. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=41LAMVyxQDk
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- To make these delicious stuffed cabbage rolls, start by preparing the cabbage. Discard the outer leaves of the cabbage, open up carefully its leaves and wash thoroughly. In a large, deep pot, add some water and bring to the boil. Take some of the cabbage leaves and blanch them in the boiling water; parboiling the cabbage leaves before rolling them will make them softer and easier to roll. Remove with a slotted spoon and place on a clean working surface. Repeat with the rest of the leaves. Once cool a little bit, remove the thick inner vein on the leaves and set aside (you will need them later).
- Prepare the stuffing for the stuffed cabbage rolls. In a large bowl add the ground beef, the rice, the chopped onions, the parsley, the dill, the egg whites and season; knead the mixture well, squeezing the ingredients with your hands, so that the meat absorbs all the wonderful flavours.
- Place one leaf on a flat surface (if it is too big, cut it in 2 or 3 smaller pieces), add a spoonful of the filling on the bottom centre of the leaf; be careful not to overfill the rolls, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the centre; bring the two sides in towards the centre and roll them up (not too tightly). Continue with the rest of the leaves and filling.
- Layer the bottom of a large pot with the removed thick inner vein of the leaves (see step 1) and the smaller cabbage leaves that were too small for rolling. Lay on top the stuffed cabbage rolls, fold side down, and top in snugly packed layers. Season with salt and pepper and pour in the olive oil. Place an inverted plate on top to hold them down when cooking and pour in enough water to cover them. Place the lid on and bring to the boil. Turn the heat down and boil over medium heat for about 1 hour, until the cabbage is tender.
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