Avgolemono Sauce (Greek Lemon Sauce)

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  • 1 teaspoon olive oil
  • 1/4 cup finely chopped shallot
  • 2 teaspoons chopped garlic
  • 3 egg yolks
  • 3/4 cup chicken broth
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
  • 1 tablespoon butter
  • Optional: 2 tablespoons chopped herbs, such as parsley, tarragon, mint or oregano


Sweat the shallot and garlic in the olive oil over medium-low heat until tender. Whisk the egg yolks, broth and lemon juice together in a bowl. Add to pan, whisk constantly for about 10-15 minutes or until thickened and the mixture coats the back of a spoon. Remove from heat and add the butter. Stir to melt. Strain sauce and add herbs if using. Add salt and pepper to taste.
This sauce is excellent with our recipe 'Crispy Greek-Seasoned Chicken Tenders" as well as on fish and asparagus.

Note: Shallot, garlic, butter and herbs are not traditionally used in this Greek sauce, so consider this a slightly twisted American version.
Recipe from Central Market Poulsbo - Culinary Resource Center
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