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
- 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.