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Add a photoThis week the international destination that I am travelling to is Greece! Oh to go to Greece for real! Definitely one of my top 5 wishes. Luckily though I am just walking distance from a wonderful restaurant that has served our town since 1973. It was at The Continental Corner that I was first introduced to this sauce – Avgolemono. It is a lemon-egg sauce and it compliments fish, chicken and vegetables perfectly. My version of the recipe follows.
Ingredients
- 3 eggs, separated
- ½ cup lemon juice
- ½ cup stock (from what you are cooking to serve the sauce with or other stock on hand)
Directions
- Beat egg whites with mixer until very frothy.
- Beat in yolks, juice and stock.
- Heat over medium in saucepan, stirring until well warmed through.
- Let sit 5 minutes or more before serving
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 57 | |
| Calories from Fat 30 | 53% |
| Total Fat 3.35g | 4% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 144mg | 6% |
| Potassium 98mg | 3% |
| Total Carbs 2.9g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.99g | 1% |
| Protein 4.61g | 7% |
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