Avgolemono-Lemon Egg Sauce


  • 1 1/2 cups vegetable stock

  • 1/3 cup dry white wine

  • 2 large egg yolks

  • 3 tablespoons fresh lemon juice

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon fresh chives, finely chopped 


  • In a small heavy saucepan, boil until reduced by half, wine and stock. Meanwhile, whisk eggs with with lemon juice in a bowl. Slowly whisk reduced stock and wine mixture into eggs, very slowly or eggs will curdle.Return mixture to saucepan and cook stirring constantly over medium-low heat until sauce is slightly thickened. Strain through a fine meshed sieve.

  • Season with salt, pepper, and chives.

  • You can keep this warm for up to an hour before serving.

Dirk FucikSauces