Egg Lemon Sauce / Aginares Avgolemono
This vegetable dish is great in
the summer. The egg-lemon sauce gives it a refreshing tang.
|2 lb. can or 12
fresh artichoke hearts
|1 lb. peas, frozen
||salt and pepper
|1 lb. potatoes,
peeled and cut into 1" chunks
|1 large onion,
||2 eggs, separated
|1 small bunch of
dill weed, chopped
||2 lemons, juiced
|1/4 cup olive oil
Heat the oil in a deep saucepan.
Fry the onions until translucent. Add the potatoes, peas and
dill weed with enough water to cover. If you are using fresh
artichokes, add them now. Salt and pepper the ingredients and
add your bouillon cube. Boil for about 20 minutes or until the
potatoes just start to get tender. If using canned artichokes,
add them now and simmer for about another 10 minutes. Remove
from the heat.
To make the sauce:
Beat the egg whites until stiff. Add the yolks, one at a time,
beating well after each addition. Pour in the lemon juice,
beating continuously. Pour in a cup of stock from the
artichokes a little at a time. This must be done to keep the
eggs from curdling. Pour into the artichokes and stir gently.
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