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Lemon Sauce For Everything

Photo: Oxmoor House


Hands-on time 20 mins
Total time 20 mins
Yield Serves 10 (serving size: 1/4 cup)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.)

  3. 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.

  4. 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.

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

  6. Whisk in the olive oil to finish.

  7. Serve warm.

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