Articles & Recipes
Lemon Egg Sauce (Avgolemono)
Ingredients
2/3 cup low sodium chicken stock (gluten free if required)(165ml)
1 teaspoon cornflour (2.5grams)
¼ cup lemon juice (65ml)
1 egg (50 grams)
Method
Mix stock with cornflour and lemon juice.
Bring to the boil, stir and simmer until thick.
Beat 1 egg in a Pyrex measuring cup.
Slowly add a little hot mixture at a time while continue to beat.
Mix into rest of sauce, cook and stir on low for 1 minute more, remove from heat and serve.
Serves : 4
Quantity per Serve : ¼ cup
Nutrients per Serve :
KJ 109, Calories 26, Carbohydrates(grams) 1.3, Fat(grams) 1.4, Protein(grams) 1.7
Note
Lactose Free, Vegetarian, Gluten free if stock and cornflour are gluten free