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    GRK: Avgolemono Sauce


    Source of Recipe


    "Greek with Gusto", by Nicholas and Julie Roukes

    * Exported from MasterCook *

    Avgolemono Sauce

    Recipe By : Nicholas and Julie Roukes
    Serving Size : 0 Preparation Time :0:00
    Categories : Greek, Sauces

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups chicken stock or broth*
    3 eggs
    1 tablespoon flour
    1 lemon (juice of)

    *You can use fish, lamb, or vegetable broth too.

    Heat stock in a saucepan over medium heat. Beat the eggs lightly in a bowl. Sprinkle with flour and continue beating. Add lemon juice and beat until blended. With the mixer set on low, continue beating while slowly adding the hot stock. Cook over low heat, stirring constantly for 5 to 10 minutes, or until sauce thickens enough to coat a spoon. Avoid simmering or boiling to prevent curdling. Pour sauce over food such as cooked vegetables, dolmadakia, meat, fish, or poultry and serve.

    Note: Use more or less lemon juice, depending on the degree of tartness desired.


    Description:
    "Greek Sauce with a nice lemony flavor. It is a blend of egg, lemon
    juice, and hot broth or stock."

    Cuisine:
    "Greek"

    Source:
    "Greek with Gusto"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

    Yield:
    "2 cups"

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