By its looks and ingredients you wouldn't think this traditional Greek sauce, often called “avgolemono” was anything special, but it adds a surprising amount of flavor when drizzled over pretty much anything (especially cooked chicken, fish and vegetables). The bright, lemony flavor comes through whether this sauce is served hot or cold. If you really like it, you might even consider using it as broth for a creamy soup. If you can't find arrowroot (check the spice aisle at the grocery store) you can still make this sauce, it will taste great, it just won't be as thick.
Whisk eggs with lemon juice really well for at least 30 seconds until completely combined and frothy.
Combine stock and egg mixture in a saucepan over medium heat. Stir as it comes to a boil.
Continue to boil for several minutes.
Mix together arrowroot and water.
Remove the sauce from heat and drizzle in the arrowroot while stirring constantly. Within a few minutes, the sauce will thicken.
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|Serving Size: 1 (1248g)|
|Recipe Makes: 1|
|Calories from Fat: 123 (27%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 38.6mg||12 %|
|Sodium 1632.2mg||56 %|
|Potassium 1429mg||38 %|
|Total Carbohydrate 48.3g||14 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 48.1g|
|Protein 32.6g||47 %|
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Calories per serving: 453
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