| 
  • If you are citizen of an European Union member nation, you may not use this service unless you are at least 16 years old.

  • Finally, you can manage your Google Docs, uploads, and email attachments (plus Dropbox and Slack files) in one convenient place. Claim a free account, and in less than 2 minutes, Dokkio (from the makers of PBworks) can automatically organize your content for you.

View
 

Avgolemono Sauce

Page history last edited by PBworks 13 years, 2 months ago

Avgolemono Sauce

 

This recipe is from Michael Field's Cooking School and should accompany the Marinated Leg of Lamb.

 

  • 3 egg yolks
  • 1 Tbsp. lemon juice
  • 1 tsp. arrowroot
  • 1 tsp. salt
  • 1/8 tsp. cayenne pepper

 

  • 1 cup chicken stock

 

  • 3 tbsp. parsley, finely chopped

 

1.   In the top of a double boiler, whisk the ingredients through cayene pepper together until warm.  Add the chicken stock and whisk vigorously for about 2 minutes until hot, when the arrowroot will thicken the sauce.  Add the parsley.  The sauce will seem thin when hot but thickens when merely warm.

 

 

 

Comments (0)

You don't have permission to comment on this page.