Comments on: The traditional Egg-lemon sauce (Greek Avgolemono) recipe https://www.mygreekdish.com/recipe/the-perfect-egg-lemon-sauce-recipe-avgolemono/ Authentic, traditional, locally sourced Greek recipes and nutritional advice. Tue, 06 Feb 2024 19:59:34 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Dori Shabo https://www.mygreekdish.com/recipe/the-perfect-egg-lemon-sauce-recipe-avgolemono/#comment-111299 Tue, 06 Feb 2024 19:59:34 +0000 https://www.mygreekdish.com/?p=4087#comment-111299 Very yummy, but too thin. I don’t have cornstarch, so I used flour (roux). Still not think. Should I continue with the flour roux?

]]> By: Lucy Aspinall https://www.mygreekdish.com/recipe/the-perfect-egg-lemon-sauce-recipe-avgolemono/#comment-103358 Tue, 09 Aug 2022 11:36:43 +0000 https://www.mygreekdish.com/?p=4087#comment-103358 thank you so much. We had stuffed courgettes with the sauce on a terrace restaurant in Athens – a lovely Sunday full of Athenian families. I have been trying to re-create it and this/these recipes made it all possible. I am still on the basic recipe for the sauce but planning on moving up soon.

]]> By: Eli K. Giannopoulos https://www.mygreekdish.com/recipe/the-perfect-egg-lemon-sauce-recipe-avgolemono/#comment-93786 Tue, 22 Dec 2020 10:33:13 +0000 https://www.mygreekdish.com/?p=4087#comment-93786 In reply to Cindy.

You’ll need about 2-3 cups depending on how thick or runny you like your avgolemono.

]]> By: Cindy https://www.mygreekdish.com/recipe/the-perfect-egg-lemon-sauce-recipe-avgolemono/#comment-93617 Mon, 14 Dec 2020 01:54:43 +0000 https://www.mygreekdish.com/?p=4087#comment-93617 How much broth?

]]>