Avgolemono (egg-lemon sauce)
- 2-3 eggs at room temperature
- the juice of 2 lemons
- 2/3 cup of warm broth (spoon by spoon) from the recipe you are preparing
- salt, pepper
In a large bowl beat the eggs, along with the lemon juice, salt and pepper until thoroughly smooth and blended.
Pour spoon by spoon the warm broth (from the food you are preparing) into the bowl of avgolemono stirring well all the time to distribute into the mixture.
Keep adding one spoonful at a time: your aim is to temper the avgolemono sauce, slowly bringing its temperature up to that of the broth so that it won’t split.
Next, spoon the avgolemono into the pot stirring the content all the time. Control pouring speed/amount - not too fast for you to stir in thoroughly making sure it blends well throughout the broth.