Avgolemono, Egg Lemon Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 large egg yolks
- 750 ml broth
- 4 tablespoon, leveled cornstarch, corn maize, possibly also normal flour
- 1 tablespoon butter, only if the broth wasn`t fat enough
- 1 lemon (s), juice it, depending on your taste, only half it can be enough
Print Recipe
Pin Recipe Instructions
- Maizena, beaten egg yolks and mix 125 ml of broth.
- Bring the rest of the broth to the boil, reduce the heat and add the corn cream mixture. Keep stirring on a low flame until it becomes a sauce. Remove from the heat, add butter and lemon juice and stir well.
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