How to make the best avgolemono

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Avgolemono is a blend of egg, lemon juice, and sometimes broth from the dish being prepared. It is a fundamental sauce in Greek cuisine that lends a distinctive, tangy flavor to many traditional recipes. In ancient times, it was made using sour fruit juices, but lemon juice eventually prevailed. The purpose of avgolemono is to thicken and add creaminess to the dish or soup, while also imparting its signature taste. The quantity prepared depends on the volume of the dish and how tangy or thick the final result is desired to be.

Secrets to successful and flavorful avgolemono

Whisk thoroughly so that the yolk and white combine into a uniform mixture. This prevents curdling when the broth is added. Add the lemon juice (and optionally cornstarch), then gradually incorporate small amounts of hot liquid from the dish, whisking constantly to temper the eggs and avoid scrambling when added back to the pot.

When avgolemono “curdles,” it means the heat from the dish has cooked the egg, particularly the white. This must be avoided. Small white flecks of cooked egg spoil both the appearance and the taste of a sauce or dish.

What ensures the best, most flavorful outcome?

Never cover the pot after adding avgolemono, unless it has completely cooled.

Remove the pot from the heat to lower the temperature of the dish and wait at least 5 to 10 minutes.

As noted, begin by whisking the eggs thoroughly, especially the whites, which require vigorous beating. Then add the lemon juice.

Add the cornstarch, stir, and slowly incorporate a generous amount of hot broth in a thin stream.

Pour the tempered avgolemono into the dish gradually, in a thin stream, stirring constantly to ensure even thickening.

Once fully incorporated, leave over very low heat for a few minutes to thicken further, stirring occasionally, but never letting it boil.

Cornstarch is not essential, particularly in rich sauces, but it does help thicken brothy dishes like soups.