Greek Recipes

Greek and Cypriot recipes

Avgolemono (egg and lemon) Sauce Byzatnine recipe


  • 2 large egg yolks
  • juice of 1-2 lemons, strained
  • 1 – 2 cups hot broth or boullion


  • Beat the egg yolks for two minutes.
  • Continue to beat and gradually add the lemon juice.
  • Beat in the hot broth or boullion.
  • The amount of liquid depends on how thick you want the sauce.

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