Avgolemono (lemon and egg sause)

Posted on May 7, 2010 in Sauces | 0 comments

INGREDIENTS

• 1 egg
• 2 lemons (juice)

METHOD

1. In a bowl beat the egg white until it becomes tight meringue.
2. Add the egg yolk and beat for a while.
3. Slowly add the lemon juice and beat well.
4. With a deep scoop take some broth from the saucepan, add to the bowl and mix gently (repeat that step 2-3 more times)
5. Pour the mixture into the saucepan and stir gently.