Lemon Sauce

A basic lemon sauce has a variety of uses, including saucing chicken or fish, thickening soups or sweetening with sugar for use with desserts.

The recipe I give here is the basis for Greek avgolemono sauce, a classic in that cuisine and very versatile. The trick is not to overheat the sauce, which would cause it to curdle.

Here's what you need:

3 egg yolks
juice of one lemon
1 cup of hot stock

The stock can be any kind you like, although the most popular is chicken. However if you intend to serve the sauce with fish, a good fish stock would probably be better.

Start by vigorously whisking the egg yolks until they are foaming. Then beat in the lemon juice.

Add the stock in a steady stream while whisking and then transfer the mixture to a small pan. Over a low to medium heat, stir the mix until it thickens sufficiently to coat the back of a spoon. Do NOT allow it to boil.

You need do nothing else to the sauce at this stage except serve it. However you could also add it, for example, to a rich chicken and rice soup. Stir it gently over a low heat until the broth thickens. Serve at once.

The sauce does not keep well and will curdle if frozen.

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First published on Qassia