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Avgolemono lemon sauce served with fish and vegetables
Fresh and tasty Greek Avgolemono lemon sauce

Greek Avgolemono

Author: Flavelo
Recipes Main Courses Sauces and Gravies
Avgolemono (avgo=egg, lemoni=lemon) is the velvety wonder of Greek cuisine. The technique is about 'tempering': the hot liquid must be added carefully to the egg to create a creamy emulsion, not lemon scrambled eggs. This sauce is the classic accompaniment to stuffed vine leaves (dolmades), but is also excellent with fish.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 105 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Saucepan
  • Whisk (essential)
  • Deep bowl for mixing

Allergen Information

⚠️ Eggs
⚠️ Celery

Instructions

1 ✓

Boil the stock and water in a saucepan, then remove from the heat and let cool for 2 minutes.

Tip: Boiling liquid would immediately scramble the egg. The goal is around 80-85°C.
2 ✓

In a bowl, whisk the egg yolks with the lemon juice until pale.

Tip: Acidic lemon juice helps stabilise egg proteins, making them harder to curdle from heat. (Denaturation delay).
3 ✓

Now comes the trick: ladle some warm stock and drizzle it in a thin stream into the egg bowl whilst whisking continuously and quickly.

Tip: This is tempering. We gradually raise the egg's temperature to accustom it to the heat. (Thermal equalisation).
4 ✓

Repeat this with another 2-3 ladles of soup, then pour the whole mixture back into the saucepan with the rest of the stock.

Tip: The diluted egg mixture can now be safely blended with the rest of the liquid.
5 ✓

Heat over a very low flame, stirring continuously (DO NOT boil!), until it thickens and becomes creamy.

Tip: If you reach boiling point, the yolk will cook and become grainy. Just steaming! (Avoiding coagulation).

Recipe FAQ

The egg curdled (became lumpy).
The stock was too hot when poured onto the egg, or you boiled it at the end. Unfortunately, this is hard to fix, though blending might improve the texture.
Too sour.
Greek taste prefers it acidic, but you can make it with less lemon juice.

Ingredients

  • 3 whole Egg yolks (room temperature)
  • 50 ml Freshly squeezed lemon juice
  • 500 ml Strained chicken stock
  • 100 ml Water
  • 1 pinch Salt
  • 1 pinch Ground white pepper