Avgolemono sauce is one of the classic sauces in the Greek pantheon of culinary wisdom. It’s a lemony sauce that’s liaised, or thickened, with eggs. Here, I’m using the drippings from a roasted leg of lamb to fortify the avgolemono sauce with extra flavor. If you are making this sauce on its own without the lamb, just use rich chicken stock and skip the first step.
Watch Andrew make this recipe:
- Lamb drippings, optional
- 1 cup rich chicken stock
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- 2 large eggs
- 2 tablespoons dill, chopped
After you’ve roasted the lamb, skim the fat from the drippings on the sheet tray. Set the sheet tray with the drippings and browned bits on a burner. Pour the chicken stock over the drippings, whisking to incorporate all of the fond.
Pour this fortified stock into a saucepan. Add the white wine and 1 tablespoon of lemon juice, and cook until reduced to 1 cup, 5 to 7 minutes.
In a medium bowl, whisk together a pinch of salt, the remaining 2 tablespoons of lemon juice and the eggs. Very gradually whisk in 1/4 cup of the reduced stock to temper the eggs, then gradually whisk in the rest. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until thickened, 3 to 5 minutes. Stir in the dill and season the sauce with salt and pepper.