Avgolemono Sauce ala The Dumpling Cookbook
Serves 1
Recipe By: Maria Polushkin, The Dumpling Cookbook
3 egg yolks
1 teaspoon cornstarch
1 cup chicken broth -- heated, or water
-- Juice of 1 lemon
-- Pinch of cayenne pepper
-- Salt and pepper to taste
1 tablespoon dill -- fresh, chopped
Combine the egg yolks and cornstarch in the top of a double boiler. Beat
with a whisk until the mixture is light and frothy. Add the hot broth or
water, beating with a whisk all the time. Cook over simmering water until
the sauce starts to thicken. Never let this sauce come anywhere near
boiling-it will curdle. Add the lemon juice and cayenne. Correct the
seasoning. Garnish with dill and serve
..
Typos by Brenda Adams <[email hidden]>
Per serving: 238 Calories; 18g Fat (70% calories from fat); 10g
Protein; 7g Carbohydrate; 640mg Cholesterol; 1593mg Sodium{}
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