Try this Avgolemono (Greek Egg and Lemon Sauce) recipe, or contribute your own.
Suggest a better descriptionAvgolemono is easy to make and creates quit a stir at a formal dinner party. It is an almost ethereal sauce, light, foamy, and a beautiful pale yellow color. It is a great accompaniment to roasted meat or chicken, or poached fish, and it is heartily recommended for boiled artichokes. Add another cup of chicken stock and serve this as a perfect first course soup. In a large mixing bowl, beat the eggs with a whisk until lemon colored and frothy, then beat in the lemon juice until the mixture is very foamy. Whisk in the hot stock a little at a time until the sauce is light in color and foamy. Serve immediately. Yield: About 2 cups From The Complete Book Of Sauces by Sallie Y. Williams
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 6 | ||
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Calories: 224 | ||
Calories from Fat: 125 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 18 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 532.4mg | 164 % | |
Sodium 346.7mg | 12 % | |
Potassium 303.2mg | 8 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.8g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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