Avgolemono Sauce

by Daniel Rogov

Note: Greeks adore this sauce and it can be put to good use in soups, in fish and lamb dishes and with salads.

6 egg yolks
juice of 2 lemons
1 cup chicken or beef stock
salt and pepper to taste

Beat together the egg yolks and lemon juice and add these to the stock. Over a low flame, stirring constantly, cook until the sauce has thickened. Correct the seasoning with salt and pepper and serve hot. (Yields about 1 cup).

Serves four to six.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.