Lemon and egg sauce

Avgolemono

Ingredients

  • 1 egg
  • 2 lemons (juice)
  • broth from the cooking soup

Method

  1. In a bowl beat the egg white until it becomes tight meringue.
  2. Add the egg yolk and beat for a while.
  3. Slowly add the lemon juice and beat well.
  4. With a deep scoop take some broth from the saucepan, add to the bowl and mix gently (repeat that step 2-3 more times)
  5. Pour the mixture into the saucepan and stir gently.