Ingredients for Avgolemono Sauce
- 2 cups hot chicken broth
- 2 large eggs
- Onion
- Lemon, Juice Of
- 2 tablespoons all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
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How to Make Avgolemono Sauce
- In a medium bowl, whisk together 2 tablespoons of all-purpose flour and 1/4 cup of fresh lemon juice until smooth. This prevents lumps in your sauce.
- Crack in 2 large eggs and whisk vigorously until the mixture is pale yellow and slightly frothy. This emulsifies the eggs and creates a smooth texture.
- Gradually whisk in 2 cups of hot chicken broth (or other hot broth) in a thin stream, ensuring constant whisking. This prevents the eggs from scrambling.
- Continue whisking until the sauce slightly thickens. Do not boil. Remove from heat immediately to prevent curdling.
- Pour the avgolemono sauce over your cooked chicken soup or other dish, stirring gently to combine. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
2g
Carbs
0g
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