Avgolemono Sauce.

Avgolemono Sauce is a Greek preparation made from beaten eggs, lemon juice and the pan liquor of stuffed vine leaves. As stuffed vine leaves can be made and frozen, it is a good idea to freeze a cup or two of the liquor from the cooking for use later when the leaf parcels are to be thawed out and served with warm sauce.


1 ½ cups liquor from the cooking of the vine leaves.

2 eggs.

2 tblsp water.

Juice of a lemon. 


If not already warm, heat the liquor through in a small pot. Beat the eggs and the water together until the mixture is light and fluffy, then beat in the lemon juice. When fully emulsified, slowly beat in the hot liquor. Allow to stand for three or four minutes than pour over the vine leaf parcels and serve. Salt should not be needed as there will be some in the vine leaf liquor. 

Yields: About 2 cups.


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