Avgolemono Sauce


Avgolemono Sauce

 

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

 

 

 

 

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.