Avgolemono from Evdokia

Name: Avgolemono from Evdokia
Cuisine: British
Ingredients: 2 eggs at room temperature; 1/4 cup lemon juice; 1 tbsp olive oil

Avgolemono (egg and lemon) sauce that is always a success and doesn't curdle!! It makes creamy soups and sauces!

Recipe by πατσιλινάκου

Avgolemono (egg and lemon) sauce that is always a success and doesn't curdle!! It makes creamy soups and sauces!

Recipe by πατσιλινάκου

Avgolemono (egg and lemon) sauce that is always a success and doesn't curdle!! It makes creamy soups and sauces!

Recipe by πατσιλινάκου

Avgolemono (egg and lemon) sauce that is always a success and doesn't curdle!! It makes creamy soups and sauces!

Recipe by πατσιλινάκου

Ingredients

1

Separate the yolk from the egg white which you place right into the blender.
2

Beat the yolks together with the olive oil in a small deep glass bowl using a fork.
3

Add the lemon juice and continue beating until you have a fully incorporated mixture.
4

Beat the egg whites in the blender until they form high peaks.
5

Add the yolk mixture into the blender and continue beating.
6

Gradually add spoonfuls of the broth you want to add the avgolemono to (from your soup for example) and beat the mixture in the blender.
7

Add the egg mixture to the hot food, stir, leave for 10 minutes and serve.