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Avgolemono that Stays Foamy?

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nadellii

nadellii

Active member
So, I love the avgolemono sauce when it is just a little bit foamy. To do that, I attempt to beat the egg whites to stick peaks, then add the rest of the ingredients slowly. The sauce has a nice foamy texture to it but over time, it kind of collapses. Does anyone know how to keep it like that? Is there something I can add extra to keep it like that?
 
what do you mean it collapses? Beat the egg whites until foamy, add the yolks until creamy, add drip by drip lemon and some liquid from the soup (about a cup at most). mix with mixer. By this time you should have taken soup off the fire. Once the mixture is creamy enough pour into main soup and stir. It should remain creamy throughout even until the next day.
 
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nadellii said:
So, I love the avgolemono sauce when it is just a little bit foamy. To do that, I attempt to beat the egg whites to stick peaks, then add the rest of the ingredients slowly. The sauce has a nice foamy texture to it but over time, it kind of collapses. Does anyone know how to keep it like that? Is there something I can add extra to keep it like that?
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Do you return the ingredients back into the pot after so you can slowly heat the eggs and stabilize them?
 
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So, the ingredients do need to be heated after so they can stabilize - but the heat should be gentle. If you don't do this step perhaps that is why it collapses?
 
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