Avgolemono Sauce Substitutes: 4 Best Swaps & Ratios

What Is Avgolemono Sauce?

A creamy, tangy Greek sauce made from eggs, lemon juice, and broth, often used to thicken soups or served with meats.

Avgolemono Sauce has a tangy, savory, lemony taste with lemony, brothy aromas.

Per 1/4 cup (60g)

Calories100 kcal

Total Fat7.5 g

Saturated Fat1.5 g

Trans Fat0 g

Cholesterol120 mg

Protein5.5 g

Total Carbohydrate2 g

Dietary Fiber0 g

Total Sugars0.5 g

Calcium30 mg

Iron0.5 mg

Potassium80 mg

To prevent curdling, temper the egg mixture slowly with hot broth before returning it to the main pot, and never boil the finished sauce.

The best substitute for Avgolemono Sauce is Lemon Cream Sauce, used at a 1:1 ratio. Similar tang and richness; lacks characteristic egg body.

Substitutes for Avgolemono Sauce with ratios
Substitute	Ratio	Best for
Lemon Cream Sauce Best	1:1	Similar tang and richness; lacks characteristic egg body.
Velouté (with lemon)	1:1	Provides similar body and richness, but adjust lemon for tartness.
Bechamel (with lemon)	1:1	Creamy texture, but less acidic and lacks the specific egg flavor.
Yogurt Sauce (Greek style)	1:1	Tangy and creamy, but won't hold up to high heat for cooking.

What does Avgolemono Sauce taste like?

Tangy, Savory, Lemony Lemony, Brothy

What is a good substitute for Avgolemono Sauce?

The best substitute is Lemon Cream Sauce (1:1). Similar tang and richness; lacks characteristic egg body.

How do you choose and store Avgolemono Sauce?

Look for sauces with a vibrant yellow color and a smooth, consistent texture. Avoid sauces that appear curdled or separated.