Recipe: Avgolemeno Sauce (Egg Lemon Sauce) - Greek version

Avgolemeno Sauce (Egg Lemon Sauce) - Greek version

This is from Michael Field's Cooking School Cookbook and accompanies his broiled leg of lamb recipe -- we ALWAYS use it with that - and I've used it with other recipes too. There are other versions - but this one has worked for me for over 20 years!

3 egg yolks
1 tablespoon fresh lemon juice
1 level teaspoon arrowroot
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup chicken stock - fresh or canned
1 tablespoon finely chopped fresh parsley

In top of double boiler combine egg yolks, lemon jujice, arrowroot, salt and cayenne pepper. Mix lightly with whisk; then gradually whisk in the stock. Whisking constantly, cook the sauce directly over moderate heat until it begins to thicken. Under no circumstances let it come to a boil, or you will end up with lemon-flavored scrambled eggs! When sauce has thickened sufficiently to coat the back of a spoon, remove the pan from the heat and set it over hot, but not boiling water in the lower part of your double boiler. This will keep the sauce ready until you are ready to use it. Stir the chopped parsley into the sauce just before pouring it into a hot sauceboat.

Note - you can make this a couple hours ahead if desired.