Creamy avgolemono

Name: Creamy avgolemono
Cuisine: British
Ingredients: 3 egg yolks; 1/2 cup meat stock or water (cold); salt, pepper; 3 tbsp corn starch; 2 1/2 cups stock of the food you are making (hot and strained); juice of 1-2 lemons; 1 tbsp butter

Cookpad Greece @cook_8238176

Greece

This is a variation of the simple avgolemono (egg-lemon sauce) that we are familiar with.

Recipe by ΦΟΥΝΤΟΥΚΙΤΣΑ

This is a variation of the simple avgolemono (egg-lemon sauce) that we are familiar with.

Recipe by ΦΟΥΝΤΟΥΚΙΤΣΑ

Cookpad Greece @cook_8238176

Greece

This is a variation of the simple avgolemono (egg-lemon sauce) that we are familiar with.

Recipe by ΦΟΥΝΤΟΥΚΙΤΣΑ

This is a variation of the simple avgolemono (egg-lemon sauce) that we are familiar with.

Recipe by ΦΟΥΝΤΟΥΚΙΤΣΑ

Saved

Ingredients

3egg yolks
1/2 cupmeat stock or water (cold)
salt, pepper
3 tbspcorn starch
2 1/2 cupsstock of the food you are making (hot and strained)
juice of 1-2 lemons
1 tbspbutter

Saved

Steps

1

Beat the yolks lightly in a glass bowl. Dissolve the corn startch in a little cold stock or water and add it to the bowl.
2

Move the mixture to a pot with a non-stick bottom or a bain-marie and add all the rest of the ingredients except the butter and the lemon juice.
3

Allow the mixture to boil over low heat, stirring constantly with a whisk until it thickens to the consistency of a light pudding.
4

As soon as you remove the pot from heat add the butter, whisk vigorously so that it melts and add the lemon juice.