📝 About This Recipe
Avgolemono is the soul of Greek home cooking, a luxurious emulsion of bright citrus and rich egg yolks that transforms simple broths into liquid gold. This legendary sauce is celebrated for its creamy, aerated texture achieved without a single drop of dairy, relying instead on the magic of tempering. It strikes a perfect balance between sharp acidity and savory depth, making it the quintessential finishing touch for Mediterranean classics.
🥗 Ingredients
The Liquid Base
- 2 cups High-quality chicken stock (homemade or low-sodium store-bought)
- 2 tablespoons Dry white wine (optional, for added complexity)
- 1 Bay leaf (fresh or dried)
The Egg-Lemon Emulsion
- 3 Large eggs (at room temperature)
- 1/2 cup Freshly squeezed lemon juice (from about 2-3 juicy lemons)
- 1 teaspoon Lemon zest (finely grated)
- 1 teaspoon Cornstarch (optional, for extra stability against curdling)
- 1 tablespoon Cold water (to slurry the cornstarch)
Seasoning & Finish
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon White pepper (ground, to keep the sauce pristine)
- 1 tablespoon Fresh dill (finely chopped, for garnish)
- 1 teaspoon Extra virgin olive oil (for a glossy finish)
👨🍳 Instructions
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1
In a medium saucepan, bring the chicken stock, white wine, and bay leaf to a gentle simmer over medium heat. Let it infuse for about 5 minutes.
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2
While the stock simmers, prepare the eggs. It is crucial they are at room temperature to prevent the sauce from breaking.
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3
In a large stainless steel or glass bowl, whisk the 3 eggs vigorously for 2-3 minutes until they are pale, frothy, and have doubled in volume. You want plenty of air bubbles.
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4
Slowly stream the lemon juice into the beaten eggs while continuing to whisk constantly. Add the lemon zest and the salt and white pepper.
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5
If using cornstarch for stability, whisk it with 1 tablespoon of cold water in a small ramekin until smooth, then whisk this slurry into the egg-lemon mixture.
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6
Remove the bay leaf from the simmering stock and turn the heat to the lowest possible setting. The stock should be hot but not boiling.
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7
Now, the critical tempering step: Ladle out about 1/2 cup of the hot stock. While whisking the egg mixture rapidly with one hand, slowly drizzle the hot stock in with the other.
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8
Repeat this process with another 2-3 ladles of hot stock. This gradually raises the temperature of the eggs so they don't scramble when added to the pot.
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9
Once the egg bowl feels warm to the touch, slowly pour the tempered egg mixture back into the saucepan with the remaining stock, whisking the pot continuously.
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10
Cook the sauce over low heat for 2-4 minutes, stirring constantly with a wooden spoon or whisk. Do not let it boil, or the eggs will curdle.
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11
The sauce is ready when it thickens slightly and coats the back of a spoon. It should look like a rich, pale yellow cream.
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12
Remove from heat immediately. Taste and adjust seasoning with more lemon or salt if needed. Stir in the olive oil for a professional sheen.
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13
Strain through a fine-mesh sieve if you want an absolutely flawless, restaurant-quality texture.
💡 Chef's Tips
Always use room temperature eggs to ensure a smooth emulsion and prevent shocking the proteins. Never let the sauce reach a boil once the eggs are added; high heat will cause the sauce to separate into curds and whey. Whisk the eggs until truly frothy before adding lemon; this creates the signature 'airy' mouthfeel of authentic Avgolemono. If the sauce breaks, try whisking in a teaspoon of very cold water or an extra egg yolk off the heat to bring it back together. Freshly squeezed lemon is non-negotiable—bottled juice lacks the bright enzymes and floral aroma necessary for this dish.
🍽️ Serving Suggestions
Drizzle generously over Dolmades (stuffed grape leaves) or cabbage rolls for a classic pairing. Use as a rich sauce for poached chicken breasts or pan-seared white fish like cod or sea bass. Serve over roasted asparagus or steamed artichokes for a bright, vegetarian-friendly appetizer. Pair with a crisp Assyrtiko or Sauvignon Blanc to complement the high acidity of the lemon. Fold in cooked orzo or rice to transform this sauce into a light, comforting soup.