Avgolemono Sauce

Ingredients

• 1 egg
• 1 lemon
• Broth from the food or soup
• Cornstarch, if you want to make a thicker creamy avgolemono

Instructions

Crack the egg into a deep bowl or soup tureen and whisk it very well with a fork or whisk until the yolk and the egg white are completely combined and the mixture becomes smooth and fluid. It is best for the egg to be at room temperature.

Squeeze the lemon and add the juice to the egg. Whisk again very well until the mixture is fully combined.

As soon as the food is ready, turn off the heat. Using a ladle, slowly add a little hot broth from the pot into the avgolemono while whisking continuously. This way, the temperature of the egg rises gradually without cooking it abruptly.

Continue adding broth little by little until the mixture is warm enough. Pour the avgolemono back into the pot and gently swirl it with circular movements so it spreads evenly everywhere. If making soup, simply stir quickly with a ladle.

Source: https://cookeatup.com/en/avgolemono/