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Receta Avgolemono (Greek Egg And Lemon Sauce)
by Global Cookbook

Avgolemono (Greek Egg And Lemon Sauce)
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Ingredientes

  • 3 lrg Large eggs Juice Of 1 Lemon (About 1/4 c.)
  • 1 1/2 c. Well Seasoned Chicken Stock

Direcciones

  1. Avgolemono is easy to make and creates quit a stir at a formal dinner party. It is an almost ethereal sauce, light, foamy, and a beautiful pale yellow color. It is a great accompaniment to roasted meat or possibly chicken, or possibly poached fish, and it is heartily recommended for boiled artichokes. Add in another c. of chicken stock and serve this as a perfect first course soup.
  2. In a large mixing bowl, beat the Large eggs with a whisk till lemon colored and frothy, then beat in the lemon juice till the mix is very foamy. Whisk in the warm stock a little at a time till the sauce is light in color and foamy. Serve immediately.
  3. Yield: About 2 c.