Avgolemono: Traditional Greek Egg-Lemon Sauce
Pronounced ahv-ghoh-LEH-moh-no

This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes and is a favorite with stuffed grape leaves (Cold Stuffed Grape Leaves; Hot Stuffed Grape Leaves with meat) and cabbage and is heartily recommended for boiled or steamed artichokes. It is also a great accompaniment to roasted meat or chicken, shrimp or poached fish. The sauce is also used as a base for Avgolemono Soup.

Why This Technique Endures: This egg-and-lemon thickening trick has crossed centuries and borders because it works. It's adaptable, economical, and produces soups and sauces that feel surprisingly luxurious. It's perfect for winter cooking or any time you want something creamy without dairy or mounds of cheese.

2 large eggs, separated
1 tablespoon of water
1/4 cup lemon juice
1 cup broth from the dish being cooked (or hot beef or chicken broth or stock)

Beat the egg whites until foamy. Beat in egg yolks, water, lemon juice, and 2-3 ladlesful of broth, beating (or whisking) continuously. Transfer mixture to a small saucepan and heat gently. Whisk while heating, until mixture thickens enough to coat the back of a spoon. Do not boil. If it starts to boil, remove from heating and continue whisking. Serve immediately.