componentHistory unverifiedscratch: kitchen
Avgolemono sauce
avgolemono · sauce · Greek
About
Egg and lemon tempered into hot stock for a silky soup or sauce finish.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- Classic chicken stock 400 g
- Beaten egg 100 g
- Lemon juice 40 g
- Salt 3 g
Preparations used
Used in
- Avgolemono soup dish
Similar in this layer
- Home velouté 0.64
- Mounted velouté 0.63
- Expert glossed velouté 0.62
- Classic French velouté 0.60
- Advanced Tteokbokki sauce 0.52
- Tteokbokki sauce 0.52
- Classic Tteokbokki sauce 0.52
- Reduced pan sauce 0.50
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 250.0 g Waterpath avgolemono → chicken-stock-classic → water
- 125.0 g Chicken bonespath avgolemono → chicken-stock-classic → chicken-bones
- 100.0 g Whole eggpath avgolemono → beaten-egg → whole-egg
- 40.0 g Lemon juicepath avgolemono → lemon-juice
- 12.5 g Yellow onionpath avgolemono → chicken-stock-classic → mirepoix → diced-onion → yellow-onion
- 6.2 g Carrotpath avgolemono → chicken-stock-classic → mirepoix → diced-carrot → carrot
- 6.2 g Celerypath avgolemono → chicken-stock-classic → mirepoix → diced-celery → celery
- 3.0 g Saltpath avgolemono → salt