Lemon Sauce For Everything

Oxmoor House
Lemon Sauce For EverythingRecipe
Photo: Oxmoor House


Okay, it's true: This is essentially the classic Greek lemon-egg soup, avgolemono. Every time I encountered a bowl of this creamy, rich, perfectly balanced soup, I thought to myself, "This is a sauce." And then I remembered my very first culinary instructor telling us that the only difference between a sauce and a soup was presentation. I agree, and this is a sauce. Put it on everything.
Serves 10 (serving size: 1/4 cup)


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2 cups unsalted chicken stock
3 large eggs
2 tablespoons grated lemon zest
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon olive oil


Hands-on: 20 Minutes
Total: 20 Minutes

Heat the chicken stock over medium-high heat in a heavy, medium saucepan to 180° or until tiny bubbles form around the edge. Do not boil.

Combine the eggs, lemon zest, lemon juice, and salt in a medium bowl. Whisk until the eggs are frothy and lighter in color. (Alternatively, you can use a blender.)

Ladle about a cup of the hot chicken stock into the egg mixture 1/4 cup at a time, while stirring constantly (but not too vigorously) with a whisk.

Lower the heat on the remaining chicken stock to as low as possible. Wait for 2 minutes, and then add the egg, lemon, and stock mixture back to the pot, stirring to combine.

Warm the sauce gently, until it reaches 180° and coats a spoon. Turn off the heat.

Whisk in the olive oil to finish.

Serve warm.

Created date

September 2014

Nutritional Information

Calories 39
Fat 2.8 g
Satfat 0.7 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 1 g
Fiber 0.0 g
Cholesterol 56 mg
Iron 0.0 mg
Sodium 169 mg
Calcium 10 mg