This egg and lemon-based sauce, also known as avgolemono in Greek, is a simple yet delightful Cypriot sauce. It is often used to enhance several Cypriot dishes and soups. Developed centuries ago, it is simple in preparation and remains popular today. This sauce also reflects the essence of Cypriot home cooking with its comforting and hearty flavour. Also characterised by its rich flavour, it is often used as a stewing medium for both vegetables and meat. Depending on the dish, several herbs and spices are also added to enhance its flavour, gifting it a distinct Mediterranean flair. This recipe is for the basic egg lemon-based sauce only, which can be stored in the fridge or even frozen for later use.
HOW TO MAKE CYPRUS AVGOLEMONO
Ingredients:
1 cup of vegetable stock
2 large eggs
1/4 cup fresh lemon juice
A pinch of salt
A pinch of pepper
1 teaspoon of dill
A small bunch of fresh parsley
Instructions:
Heat the vegetable stock in a saucepan over low heat and leave to simmer.
Whisk the eggs and lemon juice into a bowl until well blended and frothy.
Gradually add a few tablespoons of the hot vegetable stock to the egg and lemon mixture, whisking constantly. Do not allow the eggs to curdle.
Slowly pour the egg, lemon and stock mixture into the hot saucepan containing the remaining hot vegetable stock, whisking continuously.
Continuously stir while allowing the mixture to simmer for about 5 minutes, but do not allow the mixture to boil.
Season with salt, pepper and dill and allow the sauce to thicken slightly.
Remove from heat and allow to cool, garnishing the sauce with parsley.
This sauce can be served immediately by drizzling it over meat or vegetables, or can be incorporated with other ingredients to create soup.
