Avgolemeno Sauce

Caution: Raw Eggs

As you will see by reading the recipe below, there’s no part of the recipe where you cook the eggs. Thus, there are raw eggs in this recipe. It is possible to get salmonella from eating raw eggs, so people with weakened immune systems like babies, old and sick people, and pregnant women should not eat avgolemeno sauce. And, please try to make avgolemeno sauce from fresh, farm-raised, free-range eggs that are as healthy as they can be. But this is really a delicious sauce!

How to make Avgolemeno Sauce:

Separate an egg. Use an electric mixer (or a whisk if you feel very energetic) to beat the egg white until it forms peaks. Cut a lemon in half and squeeze both halves. Mix the egg yolk and the lemon juice into the egg white. Serve over chicken soup, or over stuffed zucchini.

Will avgolemeno sauce keep?

No, the danger of getting sick from it is much greater the longer you keep avgolemeno sauce hanging around. Eat it immediately after making it.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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