Secrets from Argiro: for the best giouvarlakia

The best giouvarlakia (sometimes spelled yuvarlakia) are made with avgolemono, but they can also be made without egg, with an even thicker sauce or just using egg yolk. Let me share my secrets with you, the ones you need to elevate this comforting, homemade, mother-style dish.

If you like, you can dredge the giouvarlakia in flour and follow the same process as above, for a thicker sauce.

There are different ways to thicken the sauce. It always depends on the consistency and flavor you want to achieve.

Another way to thicken the sauce is by making a light roux.

That means heating a bit of oil in a pot and adding a bit of flour. Stir with a whisk over medium heat for 1-2 minutes. Once cooled, gradually add the roux to the broth. This way, you can control the thickness of the sauce. If there’s any roux left over, store it in a jar for future use.

You can also thicken the sauce using a liaison of egg yolk with a little cream, yogurt, or evaporated milk.