Avgolemono (Greek Egg and Lemon Sauce)

         Yield: 6 Servings
Categories: Greek, Fruits, Sauces

3 lg Eggs Juice Of 1 Lemon (About 1/4 -cup) 1 1/2 c Well Seasoned Chicken Stock 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 chicken, or poached fish, and it is heartily recommended for boiled artichokes. Add another cup of chicken stock and serve this as a perfect first course soup. In a large mixing bowl, beat the eggs with a whisk until lemon colored and frothy, then beat in the lemon juice until the mixture is very foamy. Whisk in the hot stock a little at a time until the sauce is light in color and foamy. Serve immediately. Yield: About 2 cups From The Complete Book Of Sauces by Sallie Y. Williams