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Avgolemono Sauce

Page history last edited by PBworks 16 years, 3 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.




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