Since my hubby loves Avgolemono Soup, I thought I would make some as sauce for the stuffed grape leaves since I recently experienced my family serving sauce with the dolmathes. I actually didn’t make the SOUP because I didn’t add chicken or orzo. I would like it thicker as a sauce, but it was very runny. It tasted fine.
I did look at a recipe for this because I didn’t know how to reduce the ingredients to make a small portion. I bet there are several ways to make it. I used
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Lemon-Egg Sauce / Avgolemono Sauce
2 eggs
1/2 cup of lemon juice
1 cup of broth used to cook the stuffed grape leaves
salt
pepper
Mix the eggs using a hand mixer. Mix for about 5 minutes. Slowly – while still mixing – add the lemon juice. Then even slower – while still mixing – add the broth. The hot broth needs to be added to the eggs very slowly otherwise the eggs will cook. So the eggs get tempered by adding the hot liquid slow. Then add salt and pepper.
Pour the sauce into a pot heat it up to just BEFORE boiling. Turn down the heat and let it cook for about 5 minutes.
Place the grape leaves on a plate and spoon some sauce on top of them.
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Stuffed Grape Leaves Series:
Stuffed Grape Leaves Part 1 – The Idea
Stuffed Grape Leaves Part 2 – Prepping The Fresh Grape Leaves
Stuffed Grape Leaves Part 3 – Stuffing And Cooking The Stuffed Grape Leaves
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