AVGOLEMONO

Avgolemono image

Provided by Suzanne Hamlin

Categories soups and stews, appetizer, side dish

Time 10m

Yield About 1 1/2 cups

Number Of Ingredients 6

Ingredients

2 eggs, separated
Salt
1/2 teaspoon cornstarch
6 tablespoons lemon juice
1 cup hot chicken stock, reserved from chicken soup Molyvos (see recipe)
Freshly ground white pepper to taste

Steps:

In a stainless steel bowl, whip the egg yolks with a pinch of salt.
In a separate stainless steel bowl fitted for a double boiler, whip the egg whites with a pinch of salt until fluffy. Fold the yolks into the whites, blending well.
Bring a saucepan or the bottom of a double boiler filled with water to a simmer.
In a small bowl, blend the cornstarch into the lemon juice and whisk into the egg mixture. Put the bowl over the pot of simmering water, whisking constantly. In about 4 minutes, the mixture will lighten in color and the sauce will thicken. Gradually add the reserved cup of hot chicken stock to the egg mixture, whisking constantly. Continue cooking and whisking 2 minutes longer, until the avgolemono thickens. Keep warm if necessary in the double boiler, off the heat. Add to the chicken soup right before serving.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams, TransFat 0 grams