Serves 5
| 2 tbsp Butter |
| 2 tablespoons butter; 3 tablespoons flour; salt and freshly ground black pepper; 500 ml chicken stock; 3 tablespoons lemon juice; 4 egg yolks, 1 tablespoon chopped parsley. Serves 4 - 6. Melt butter in a heavy based saucepan, stir in flour and cook for a few minutes. Remove from heat and gradually stir in seasoning, chicken stock and lemon juice. Bring to the boil, stirring constantly. Beat egg yolks in a bowl, add a little of the stock mixture and beat well. Slowly add to the stock in the pan, beating continuously. Cook gently until sauce thickens but do not boil and stir all the time. Add parsley and serve. | |
| Comment | Avgolemono |
|---|---|
| Entered | 2019-02-03 |
| Updated | 2020-12-22 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19