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Avgolemono sauce served with fish and vegetables
Fresh and tasty Greek Avgolemono sauce

Classic Greek Avgolemono Sauce

Author: Flavelo
Sauces and Gravies Recipes Main Courses
Avgolemono (avgo=egg, lemoni=lemon) is the velvet wonder of Greek cuisine. The technique relies on 'tempering': hot liquid must be added gently to the egg to create a creamy emulsion rather than scrambled eggs. This sauce is the classic companion for stuffed grape leaves (dolmades) but is excellent with fish too.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 105 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Saucepan
  • Whisk (essential)
  • Deep bowl for mixing

Allergen Information

⚠️ Egg

Instructions

1 ✓

Boil the stock and water in a saucepan, then remove from heat and let cool for 2 minutes.

Tip: Boiling liquid would scramble the eggs instantly. Aim for around 175-185°F.
2 ✓

In a bowl, whisk egg yolks and lemon juice until pale.

Tip: Acidic lemon helps stabilize egg proteins, raising their coagulation temperature. (Denaturation delay).
3 ✓

The trick: ladle a small amount of warm stock into the eggs while whisking constantly and vigorously.

Tip: This is tempering. We gradually raise the egg temperature so it acclimates to the heat.
4 ✓

Repeat with 2-3 more ladles, then pour the egg mixture back into the saucepan with the remaining stock.

Tip: The diluted egg mixture is now safe to combine.
5 ✓

Heat over very low flame, stirring constantly (DO NOT BOIL!), until thickened and creamy.

Tip: If it boils, the yolk will curdle. Just steam it! (Avoid coagulation).

Recipe FAQ

The egg curdled (scrambled).
The broth was too hot when added, or you boiled it at the end. Try blending it to fix the texture.
Too sour.
Greek tastes lean acidic, but you can use less lemon juice next time.

Ingredients

  • 3 large Egg yolks (room temperature)
  • 3 tbsp Freshly squeezed lemon juice
  • 2 cups Strained chicken stock
  • 0.5 cup Water
  • 1 pinch Salt
  • 1 pinch Ground white pepper