3-Ingredient Avgolemono Sauce (Greek Lemon Egg Sauce Without Broth)
This creamy 3-ingredient Avgolemono sauce transforms lemon, egg yolks, and olive oil into a silky Greek-inspired sauce perfect for vegetables, seafood, salads, and warm spring dishes.
Servings 4 ounces
Equipment
- Small saucepan
- heat-proof bowl
- Whisk
Ingredients
- 2 Lemons juice and zest
- 2 Egg yolks room temperature
- 4 tbsp Olive oil
Instructions
- Add the lemon juice and zest to a small saucepan over low heat. Warm gently until the mixture is hot but not boiling.Avoid high heat, as boiling lemon juice can create bitterness and increase the risk of scrambling the eggs later.
- In a heat-proof bowl, whisk the egg yolks until smooth and slightly pale.This helps prepare them for tempering and creates a silkier final texture.
- Very slowly drizzle the warm lemon juice into the egg yolks while whisking constantly.This gradual process gently raises the temperature of the eggs without cooking them too quickly.The mixture should become creamy and smooth.
- Whisk in the olive oil slowly until the sauce becomes glossy and lightly thickened.Return the mixture to the saucepan over very low heat.Continue whisking for 1-2 minutes until warm and silky.Do not boil.
- Serve immediately over vegetables, seafood, chicken, or grains.Or refrigerate until chilled and use as a creamy Greek lemon dressing for salads and cold seafood dishes.