Avgo-lemono sauce

typical greek sauce made of eggs, lemon juice and broth

3-5 minutes

this is a finishing sauce, added to food that is cooking, such as rice soup, dolmades, artichokes, fricasse and many more

because it is part of several greek dishes, I decided to post it separately, to avoid repetition

created: Saturday, May 26, 2007 (PST)

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Ingredients

- 1-3 eggs (depending on quantity of food)
- juice of 1-2 lemons
- ½ cup broth taken out of the pot, where you cook the food, while it is still cooking over low heat.
- 1-2 teaspoon cornflour (starch)

Directions

- beat eggs well
- add cornflour, continue beating
- add lemon juice, very slowly, beating all the time
- add hot broth, very slowly, beating all the time
- add mix to food, shake pot well, and let cook for another 2 minutes

NOTE: adding hot broth very slowly (i.e. using a utensil with a narrow spout ), and while it is still hot, is essential in keeping egg from thickening and forming egg parts.