Recipe - Avgolemono (Greek Egg And Lemon Sauce)

3 lg Eggs
Juice Of 1 Lemon (About 1/4
cup)
1 One half cup Well Seasoned Chicken Stock

Avgolemono is easy to make and creates quit a stir at a formal dinner
party. It is an almost ethereal sauce, light, foamy, and a beautiful pale
yellow color. It is a great accompaniment to roasted meat or chicken, or
poached fish, and it is heartily recommended for boiled artichokes. Add
another cup of chicken stock and serve this as a perfect first course soup.

In a large mixing bowl, beat the eggs with a whisk until lemon colored and
frothy, then beat in the lemon juice until the mixture is very foamy. Whisk
in the hot stock a little at a time until the sauce is light in color and
foamy. Serve immediately.

Yield: About 2 cups

From The Complete Book Of Sauces by Sallie Y. Williams