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Creamy avgolemono
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Chef :
Cookpad GreeceCreamy avgolemono
This is a variation of the simple avgolemono (egg-lemon sauce) that we are familiar with.
Cooking instructions
* Step 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.
* Step 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.
* Step 3
Allow the mixture to boil over low heat, stirring constantly with a whisk until it thickens to the consistency of a light pudding.
* Step 4
As soon as you remove the pot from heat add the butter, whisk vigorously so that it melts and add the lemon juice.
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