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Avgolemono from Evdokia
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Chef :
Cookpad GreeceAvgolemono from Evdokia
Avgolemono (egg and lemon) sauce that is always a success and doesn't curdle!! It makes creamy soups and sauces!
Cooking instructions
* Step 1
Separate the yolk from the egg white which you place right into the blender.
* Step 2
Beat the yolks together with the olive oil in a small deep glass bowl using a fork.
* Step 3
Add the lemon juice and continue beating until you have a fully incorporated mixture.
* Step 4
Beat the egg whites in the blender until they form high peaks.
* Step 5
Add the yolk mixture into the blender and continue beating.
* Step 6
Gradually add spoonfuls of the broth you want to add the avgolemono to (from your soup for example) and beat the mixture in the blender.
* Step 7
Add the egg mixture to the hot food, stir, leave for 10 minutes and serve.
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