- 2 eggs
- lemon juice
- 1 cup of boiling stock (of meat or chicken).
- Optional: Spoon(s) of flour, for thickening the sauce
Beat the eggs with the lemon juice. Add gradually the stock and stir constantly while the sauce is heated. Do not let the sauce boil. Add flour if you want to thicken the sauce. Continue stirring until the sauce thickens.
Used as toping in many greek dishes, like in stuffed vineleaves, meatballs with rice andmany others.
1. The eggs that you will use should be in room temperature
2. Seperate egg white from egg yolks and beat them seperately.
Greek : Σάλτσα αυγολέμονο