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Easy egg-lemon sauce recipe

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 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce
Cuisine Greek
Servings 4

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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