Egg-lemon Sauce (Avgolemeno)




Egg-lemon Sauce (Avgolemeno)


Stuffed Grape Leave with Egg-lemon Sauce


Egg-lemon Sauce (Avgolemono Sauce) 

 

2 cups hot chicken stock

2 medium- lemons, juiced

 2 eggs, room temperature

 

 

Pour 2 cups of the reserved stock into a medium saucepan and place over medium heat. In a medium sized bowl, whisk together eggs yolks and lemon juice. Whisk eggs until frothy and slowly fold into yolks/lemon mixture. Pour about ¼ cup of hot stock at a time into the bowl with eggs and lemon juice. Whisk vigorously for a few minutes before adding another ¼ cup of hot stock and continue until all stock is added. Once finished transfer stock/lemon/egg mixture back to a medium sauce pan and continue mixing over medium heat. May add more lemon juice if a stronger lemon taste is desired.

Prevent eggs from curdling


1. Eggs and lemons need to be room temperature.


2. Slowly add hot broth, while continuously whisking.

3. Whisk, whisk, whisk. 

4. May use store bought chicken broth or make your own chicken broth. In a large saucepan, add sliced onion, carrots, 4-5 garlic cloves, 2 fresh bay leaves and celery. Place chicken in the pot slightly covered with water and add a pinch of salt. Bring to a boil and simmer for an hour. Or make in a pressure cooker.

5. If making stuffed grape leaves, you can make the avgolemeno sauce with the brine water in the grape leaves jar.


Comments

Post a Comment

Popular posts from this blog

Spinach-filled Phyllo Squares (Spanakopita)

Image
Spanakopita  Ready to Eat Scored Spanakopita   B efore Baking S core spanakopita into  3 rows length-wise and 4 rows l ength-wise.  Preparing Pan with phyllo and spinach  Prepping Spanakopita with 10 layers of phyllo on bottom of the pan, spinach mixture in the middle and the start of phyllo layering on top of spinach.  The 9x14 inch phyllo fits exactly into a 9x14 inch pan , but that size pan is hard to find. Most pans around that size are 9x13 inches. There is a bit of overlap when layering the bottom layers, but it cooks together very nicely. However, the phyllo fits very nicely over the tops. Phyllo is very forgiving. If it breaks just layer it and add more butter. Spinach with feta, eggs and herbs         Spinach-filled Squares  (Spanakopita) Bake: 30-40 min Prep: 30 min Pieces: 12 This is a family-style spinach-filled phyllo made in a 9 by 13-inch pan and cut into squares. Ath...
Read more

Stuffed Grape Leaves - Appetizer style (dolmadákia)

Image
Stuffed Grape Leaves - Appetizer Style   (D olmad á kia ) Cook time: 1 hour Prep: 1 hour Makes: 75- 85 pieces   Dolmath á kia with the “akia” on the end of the word means “small one”. These stuffed grape leaves are made on the smaller side to be served as an appetizer hot or cold with a squeeze of lemon juice. Instead of using dried onion soup, you may use chopped onions, bunches of fresh mint and dill in the meat mixture. Check out the URL for a video and pictures of grape leave rolling techniques. The rice will not explode when cooked this way as long as you roll your grape leaves tightly around the meat mixture.     3 pounds 73% lean ground beef* Salt and pepper to taste 1 cup long grain white rice Water, about 1/4-1/2 cup 2 packages dried onion soup mix 1 16-ounce jar grape leaves 2 tablespoons dried mint 1 lemon, juiced ...
Read more

Baklava

Image
  Baklav a Bake: 45 min Prep: 45 hour min Makes: 4 dozen   Syrup (may prepare day in advance)   3 cups sugar 1/2 cup honey 1 1/2 cups water 1 stick cinnamon 1/8 cup fresh lemon juice     Bring sugar and water to a boil in a small sauce pan (1.5 quarts) stirring until dissolved. Add cinnamon stick, honey and lemon juice and occasionally stir on simmer for 20 minutes. Discard cinnamon stick, cover syrup and refrigerate overnight. Bring syrup to room temperature in advance of preparing the baklav a .   Baklav a   2 pounds walnuts, finely chopped 8 ounces unsalted butter, melted 1 cup granulated sugar 2 tablespoons cinnamon 1 pound 13 by 17-inch phyllo, room temperature   In a large bowl, thoroughly mix walnuts, sugar and cinnamon. Brush the b...
Read more