Secret to good avgolemono sauce?

[xmelissaa]

I make avgolemono sauce all the time and usually separate the egg whites from the yolks, beat the whites until frothy, then add the yolks and whisk everything together before slowly tempering with hot broth. It usually turns out well, but I’ve heard there are other methods and I’m curious to compare.

Some people say they don’t bother separating the eggs at all. Others use just yolks or even add a little cornstarch. I’ve even heard of using a blender to keep it foolproof and smooth.

I’d love to hear how you make your avgolemono — especially if you have a technique that keeps it creamy, lemony, and stable every time. Do you adjust the lemon or egg ratio depending on the dish? And how do you avoid curdling?

 

[k_tsoukalas]

I usually take the simpler route and don’t separate the eggs. I whisk whole eggs with fresh lemon juice until smooth and slightly frothy, then slowly temper with hot broth ladle by ladle. Once the mixture is warm, I pour it back into the pot off the heat to avoid curdling.

For extra stability, I sometimes add a teaspoon of cornstarch to the eggs before tempering, especially if I know the sauce will be reheated later. If I want a lighter texture, I’ll whip the whites separately as you do, but for most everyday cooking, the whole-egg method is quick and creamy.

I adjust the lemon depending on the dish or more for chicken soup, less for stuffed grape leaves. The biggest tip for avoiding curdling: keep the heat gentle and never boil after adding the egg mixture.