Avgolemono Sauce Ala The Dumpling Cookbook
Ingredients| 3 egg yolks 1 tsp cornstarch 1 cup chicken broth, heated, or water 1 , juice of 1 lemon 1 , pinch of cayenne pepper 1 , salt and pepper to taste 1 tbsp dill, fresh, chopped |
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1. Combine the egg yolks and cornstarch in the top of a double
boiler. Beat with a whisk until the mixture is light and frothy.
2. Add the hot broth or water, beating with a whisk all the time.
Cook over simmering water until the sauce starts to thicken. Never
let this sauce come anywhere near boiling-it will curdle.
3. Add the lemon juice and cayenne. Correct the seasoning.
4. Garnish with dill and serve.
Typos by Brenda Adams <[email protected]> NOTES
: Serve with Keftedes
Posted to MC-Recipe Digest V1 #1
Recipe by: Maria Polushkin, The Dumpling Cookbook
From: Brenda Adams <[email protected]>
Date: Tue, 03 Dec 1996 19:55:13 -0800
Servings:
1
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