Grandpa Joe's
Egg - Lemon Sauce

This is the classic Greek sauce served with Stuffed Grape Leaves.

About this recipe

The Greek name for this sauce is avgolemono.  It is a wonderful accompaniment to asparagus and broccoli (for example), but can also be used as a substitute for Hollandaise Sauce in Eggs Benedict.

Ingredients

  • 1 cup chicken stock
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 eggs
  • juice of 1 lemon
  • 2 tablespoons water
  • kosher salt
  • freshly ground black pepper

Directions

  1. In a small bowl, whip the eggs, lemon juice, and water together until frothy.
  2. Prepare a roux by melting the butter and flour over low heat in a medium-size saucepan.  Cook the roux for about 5 minutes, stirring frequently. 
  3. Add the stock, increase the heat to medium, and stir constantly.
  4. When the sauce begins to thicken, add the egg mixture and continue stirring until the first signs of boiling appear around the outer edge of the sauce.  Do not let the sauce come to a complete boil, however.
  5. Remove the sauce from the heat, taste, and season with salt and pepper.
  6. To finish, push the sauce through a fine-mesh strainer with a large spoon or ladle.
  7. Reheat, if necessary, to serve warm.
Dolmades, or Stuffed Grape Leaves, with Egg - Lemon Sauce.
Posted: March 2014.