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Avgolemono Sauce

This version was saved 16 years, 1 month ago View current version     Page history
Saved by PBworks
on February 5, 2008 at 8:55:28 pm
 

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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