As I mentioned to Melissa Mead on her thread, an Fotw Member, there are uncountable variations on this Greek Classic Broth and / or Lemon Broth or Lemon Sauce.

 

Here are 2 recipes which I have been preparing for numerous years, and had learnt how to prepare it in Thessasalonikki Port City, in northeastern Greece.

 

 

 

 

CLASSIC AVGOLEMONO

 

2 eggs at room temperature

2 lemons juiced and strained

vegetable or chicken broth 2 cups or 500 Ml.

optional: salt, fresh ground black pepper, dill or parsley fresh minced to adorn

 

1) For 2 mins. to 3 mins. Whisk the eggs, until pale and foamy.

2) Whisking continuously gradually drizzle the lemon juice.

3) With a ladle, very slowly, add the broth to the eggs, beating constantly until the egg mixture is warm and then pour the Avgolemono into the pot for which it is being made and heat very lightly on very low slow flame

4) do not allow it to boil

5) simmer just until it thickens slightly

 

Yield:  2 CUPS.

 

SAFFRON AVGOLEMONO

 

2 eggs at room temperature

large lemons ( 2 ) juiced and strained

vegetable or chicken broth 500 Ml. = 2 cups

Kozani Red Greek Saffron 8 threads ( saffron from any Designation is okay ): place in 115 farenheit hot water for 12 to 15 mins. - do not discard liquid  

 

1) Whisk the eggs until pale and foamy 2 to 3 mins.

2) whisking continuoulsy, gradually drizzle in the lemon juice and saffron with its liquid

3) using ladle or large sppon, very gradually add the hot broth to the eggs, beating all the while, until egg mixture is warm

4) pour the Avgolemono into the contents of the port and heat lightly on very low slow flame; without allowing to boil, just enough for the broth to thicken slightly. Remove from stove and serve.

 

*** AVGOLEMONO can be used in similar fashion to Hollandaise, in other words, it can be used as a sauce with grilled chicken or grilled shrimp.

 

Enjoy,

Happy Holidays.

Margaux Cintrano.

 

 

Melissa,