SILKY LEMON AND EGG SAUCE
Time in the Kitchen: 10 minutes
Servings: 2 cups (macronutrient profile based on serving size of 2½ tablespoons)
2 eggs
juice of 1 lemon (about 3 tablespoons)
2 cups chicken stock
2 teaspoons arrowroot
1 tablespoon water
By its looks and ingredients you wouldn't think this traditional Greek sauce, often called “avgolemono” was anything special, but it adds a surprising
amount of flavor when drizzled over pretty much anything (especially cooked chicken, fish and vegetables). The bright, lemony flavor comes through
whether this sauce is served hot or cold. If you really like it, you might even consider using it as broth for a creamy soup.
If you can't find arrowroot (check the spice aisle at the grocery store) you can still make this sauce, it will taste great, it just won't be as thick.
Whisk eggs with lemon juice really well for at least 30 seconds until completely combined and frothy.
Combine stock and egg mixture in a saucepan over medium heat. Stir as it comes to a boil. Continue to boil for several minutes.
Mix together arrowroot and water. Remove the sauce from heat and drizzle in the arrowroot while stirring constantly. Within a few minutes, the
sauce will thicken.
Macronutrient Profile (perserving)