Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (480 ml) low-sodium chicken broth
- 2 large eggs
- 1 large egg yolk
- 1/3 cup (80 ml) fresh lemon juice (from 2 large lemons)
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon (14 g) unsalted butter (optional, for extra silkiness)
- 1 tablespoon chopped fresh dill or parsley (optional)
Do This
- 1) Warm broth over low heat to 160–170°F (71–77°C); do not boil.
- 2) Whisk eggs + yolk until smooth; whisk in lemon juice + zest.
- 3) Temper by slowly whisking 1 cup hot broth into the egg-lemon mixture.
- 4) Pour tempered mixture back into the saucepan with remaining broth.
- 5) Cook on low, stirring constantly, until thickened and 160°F (71°C), 4–6 minutes.
- 6) Season with salt, pepper, and butter; add herbs if using.
- 7) Serve warm over chicken and rice or spoon over stuffed grape leaves.
Why You’ll Love This Recipe
- Bright and cozy: tangy lemon with a rich, velvety finish.
- Restaurant-style sauce at home: just eggs, lemon, and broth—no cream.
- Versatile: perfect on chicken, rice, roasted vegetables, or stuffed grape leaves (dolmades).
- Quick: ready in about 20 minutes with one saucepan.
Grocery List
- Produce: 2 large lemons, fresh dill or parsley (optional)
- Dairy: unsalted butter (optional)
- Pantry: low-sodium chicken broth, kosher salt, black pepper
Full Ingredients
For the Avgolemono Sauce
- Chicken broth: 2 cups (480 ml) low-sodium chicken broth
- Eggs: 2 large eggs
- Extra richness (recommended): 1 large egg yolk
- Lemon juice: 1/3 cup (80 ml) fresh lemon juice (from 2 large lemons)
- Lemon zest: 1 teaspoon finely grated lemon zest
- Salt: 1/2 teaspoon kosher salt, plus more to taste
- Black pepper: 1/4 teaspoon freshly ground black pepper
Optional Finishing Add-Ins
- Butter (for a silkier mouthfeel): 1 tablespoon (14 g) unsalted butter
- Fresh herbs (for a Greek-style finish): 1 tablespoon chopped fresh dill or parsley
Serving Suggestions (Not Included in Yield)
- Cooked chicken (poached, roasted, or shredded)
- Cooked rice (white rice, jasmine, or basmati)
- Stuffed grape leaves (dolmades)
Step-by-Step Instructions
Step 1: Warm the broth gently (no boiling)
Pour 2 cups (480 ml) chicken broth into a small saucepan and set it over low heat. Warm until the broth reaches 160–170°F (71–77°C) on an instant-read thermometer.
If you don’t have a thermometer, look for steam and tiny bubbles around the edges, but no rolling simmer. Boiling is the enemy here—it can cause the eggs to curdle later.
Step 2: Whisk the eggs until completely smooth
While the broth warms, crack 2 large eggs into a medium bowl and add 1 large egg yolk. Whisk for about 30–45 seconds, until the mixture looks evenly blended and a bit frothy.
Taking a moment to fully whisk now helps the sauce turn out silky instead of streaky.
Step 3: Add lemon juice and zest
Whisk in 1/3 cup (80 ml) fresh lemon juice and 1 teaspoon finely grated lemon zest. The mixture will look bright yellow and very fluid—perfect.
Tip: Zest the lemons before juicing them for the easiest workflow.
Step 4: Temper the eggs with hot broth
Set the bowl on a damp kitchen towel (to keep it from sliding). While whisking constantly, slowly drizzle in about 1 cup (240 ml) of the hot broth. Go gradually—think of a thin stream—so the eggs warm up gently instead of scrambling.
When you’re done, the egg-lemon mixture should feel warm to the touch and look pale, creamy, and slightly thicker.
Step 5: Return to the pot and thicken carefully
Turn the saucepan heat to low. Pour the tempered egg-lemon mixture back into the saucepan with the remaining broth.
Stir constantly with a wooden spoon or heatproof silicone spatula, sweeping the bottom and corners of the pot, for 4–6 minutes. Keep the sauce between 155–165°F (68–74°C), aiming for 160°F (71°C). Do not let it simmer or boil.
You’ll know it’s ready when it coats the back of a spoon and a finger swiped across leaves a clean line.
Step 6: Season and finish for a velvety texture
Remove the saucepan from heat. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then taste and adjust (broths vary a lot).
If using, stir in 1 tablespoon (14 g) unsalted butter until melted for an extra glossy, restaurant-style finish. Add 1 tablespoon chopped fresh dill or parsley if you like a fresh herbal note.
Step 7: Serve warm (and keep it gentle)
Serve the avgolemono sauce warm—not boiling hot—over chicken and rice, spoon it over stuffed grape leaves, or drizzle it onto roasted vegetables. If you’re using it for an avgolemono-style soup, ladle it into a pot of warm cooked chicken and rice and keep the heat low.
If the sauce sits and thickens, whisk in 1–3 tablespoons warm broth to loosen it to your preferred consistency.
Pro Tips
- Keep the heat low: Avgolemono thickens around 160°F (71°C). A boil can curdle the eggs.
- Temper slowly: Add hot broth in a thin stream while whisking constantly to prevent scrambling.
- Use fresh lemon juice: Bottled juice can taste flat and harsh in such a simple sauce.
- Strain if needed: If you see tiny bits of cooked egg, pour the sauce through a fine-mesh strainer for a perfectly smooth finish.
- Warm your serving dish: A warm bowl/plate helps keep the sauce silky and fluid while serving.
Variations
- Extra-lemony: Increase lemon juice to 1/2 cup (120 ml) for a sharper, more tangy finish (great with rich chicken).
- More broth-forward (lighter sauce): Add an additional 1/2 cup (120 ml) warm broth at the end for a pourable, soupier consistency.
- Herby Greek twist: Add 2 tablespoons chopped dill and a pinch of dried oregano for a bolder Mediterranean aroma.
Storage & Make-Ahead
Refrigerate leftover avgolemono sauce in an airtight container for up to 3 days. Reheat gently in a small saucepan over low heat, stirring constantly, until it reaches 150–160°F (66–71°C). Avoid simmering or microwaving on high, which can cause curdling. If it thickens in the fridge, whisk in 1–4 tablespoons warm broth to loosen. Freezing is not recommended; egg-thickened sauces can separate and turn grainy when thawed.
Nutrition (per serving)
Approximate, based on 1/6 of the sauce (about 1/3 cup), using low-sodium broth and no butter or herbs: 85 calories; 6 g protein; 6 g fat; 2 g carbohydrates; 0 g fiber; 1 g sugar; 480 mg sodium.
