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Making Avgolemono as a sauce?

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d_kakavouli

d_kakavouli

Active member
I see in some Greek recipes, such as for stuffed cabbage, that some of these dishes are finished by an avglemeno sauce. However, sometimes they just say "finish with Avgolemono" and the recipes, which are homemade, don't go into detail about how to make it.

These recipes were written by friends and other people. I think they just assume everyone knows how to do it.

I understand the general concept of making a sauce like this, but where are they getting the broth for it? Is there a different process to take than the one needed to make the soup?
 
When making avgolemeno for dolmades, you can drain some of the liquid they've cooked in and use that as broth. For avgolemeno soup, it's easy to take some of the soup broth to use.
 
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Luana said:
When making avgolemeno for dolmades, you can drain some of the liquid they've cooked in and use that as broth. For avgolemeno soup, it's easy to take some of the soup broth to use.
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This is great advice! Thank you so much!
 
I try to drain off some of the liquid and use that, then I'll add chicken broth or something if I need broth. Sometimes there really is not enough broth to take so I just use chicken broth.
 
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