Avgolemono-Lemon Egg Sauce

* This creamy lemon sauce is easy to make and is a fantasic topping for any kind of fish. We especially like it with our squid steak recipes.


* 1 1/2 cups vegetable stock
* 1/3 cup dry white wine
* 2 large egg yolks
* 3 tablespoons fresh lemon juice
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon fresh chives, finely chopped


* In a small heavy sauce pan, boil until reduced by half, wine and stock. Meanwhile, whisk eggs with with lemon juice in a bowl. Slowly whisk reduced stock and wine mixture into eggs, very slowly or eggs will curdle.Return mixture to saucepan and cook stirring constantly over medium-low heat until sauce is slightly thickened. Strain through a fine meshed seive.
* Season with salt, pepper, and chives.
* You can keep this warm for up to an hour before serving.

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Phone: (859) 266-8888, Email: lee@lexseafood.com