Egg-lemon sauce, or Avgolemono, is a creamy and tangy condiment. This sauce adds a zesty touch to many dishes. Its smooth texture and bright flavor can elevate any simple meal.

Egg-Lemon Sauce Recipe

Egg-lemon sauce, or Avgolemono sauce, is a versatile and traditional sauce used in various Mediterranean cuisines, particularly in Greek cooking. It’s commonly used in soups and stews, over meats and fish, or as a dressing for vegetables or pasta.

Egg-lemon sauce is classic Mediterranean sauce

Avgolemono is known for its creamy texture and bright, tangy flavor. It’s really easy to make. You only need to combine eggs, lemon juice, and broth.

You can use this sauce on traditional Greek dishes like Avgolemono Soup and Youvarlakia Avgolemono (Greek meatball soup). It also complements Dolmades (Stuffed Grape Leaves) and stuffed cabbage rolls.

For meat and poultry, Avgolemono works beautifully with lamb shanks, roasted chicken, or pork stews with celery. It also enhances fish dishes and serves as a warm dip for vegetables or a light pasta sauce. It also adds depth to stews and braises.

Here’s how to make the egg-lemon sauce:

Egg-lemon sauce (Avgolemono)

A classic Greek sauce made with eggs, lemon juice, and broth, perfect for adding a creamy, tangy flavor to dishes like chicken, fish, or vegetables.

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Prep Time 5

Cook Time 5

Total Time 10

Course Sauce

Cuisine Greek

Servings

Nutrition

Calories: 50kcalCarbohydrates: 1gProtein: 4gFat: 3g

Ingredients

2 large eggs
2 tbsp fresh lemon juice about 1 small lemon
1 cup hot broth chicken or vegetable
Salt & black pepper to taste

Instructions

In a bowl, whisk the eggs until smooth. Gradually add the lemon juice while whisking.
Slowly pour in a ladle of hot broth while whisking continuously. Repeat with another ladle to prevent curdling.
Slowly pour the egg mixture back into the pot with the remaining broth, stirring constantly over low heat for 1–2 minutes until slightly thickened. Do not boil.
Add salt and pepper to taste. Use immediately or store in the fridge for up to 2 days.

Notes

Use fresh lemon juice for the best flavor.
Can be made with chicken, beef, or vegetable broth.
Adjust thickness by using more or less broth.
Pairs well with soups, rice, chicken, fish, and vegetables.

Keyword easy recipes, gluten-free recipe, homemade sauce, low calorie recipe, low carb recipe

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Variations

Here are some variations and uses of the egg-lemon sauce:

Herbed Avgolemono Sauce adds 2 tablespoons of fresh chopped dill or parsley just before serving. This brightens the sauce and makes it perfect for drizzling over fish or vegetables.
Garlic Addition adds 2 cloves of minced garlic sautéed in olive oil for a more robust flavor. This version pairs well with chicken or lamb.
Creamy Version replaces ¼ cup of the broth with heavy cream for a richer taste.
Spiced Infuision adds a pinch of white pepper and ¼ teaspoon dried oregano to complement grilled meats.
Zesty Avgolemono Sauce adds 1 teaspoon of lemon zest along with the juice for an intensified citrus flavor. It’s excellent for serving with seafood.
White Wine Avgolemono Sauce substitutes ¼ cup of the broth with dry white wine (reduced first) for a more complex sauce. It pairs wonderfully with fish or chicken dishes.

Contents

Egg-Lemon Sauce Recipe