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Friendly printing
4 servings Ingredients: 3 Eggs Juice
of two lemons or more 1 cup hot stock (meat or vegetable stock)
Directions: Beat
egg; until frothy then add yolks one by one continue beating adding
gradually lemon juice. Pour
gradually one ladle of the reserved warm stock, stirring constantly. Stir
sauce into a soup or stew and heat gently. Bend back and forth saucepan to distribute sauce evenly. Do
not boil sauce will curdle. For richer and thicker sauce use the next recipe.
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Tip:
Eggs and lemons should be used at room temperature. This
sauce is ideal for plenty of Greek recipes, soups, stews and other
meal preparations that you will find in my other web pages. Directions: Reserve
any boiled vegetable liquids, chicken or veal stocks for future use,
but not more than 3 days and (fish liquids for fish recipes.) Boil
in a saucepan the amount needed of one the above stock/liquid, for 5
minutes. Dilute cornstarch in a bowl with cold water and blend it into
sauce, whisking constantly over low heat, until sauce thickens. Beat
egg yolks thoroughly with the lemon juice and stir gradually into the
sauce and cooked over very low heat, until sauce thickens to your
satisfaction. Taste
for salt and lemony taste. If is to sour add little sugar. Be
careful not to overheat the sauce it may curdle. Then pour it into pot
with your recipe, stew or soup, tilde or shake pot to distribute sauce
evenly. Re-heating
left over, careful, do not boil. Only very low heat or microwave at
low temperature. |
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Cook
with fresh ingredients and pure Greek olive oil |
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Do
you have traditional Greek recipes? Send them to us we will publish for
free! |
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