Title: Avgolemono Sauce Ala the Dumpling Cookbook
Categories: Cookbook, Sauces
Yield: 1 Servings

3 Egg yolks
1 ts Cornstarch
1 c Chicken broth, heated, or
-water
1 Lemon, Juice of
1 pn Cayenne pepper
Salt and pepper to taste
1 tb Dill, fresh, chopped

1. Combine the egg yolks and cornstarch in the top of a double boiler. Beat
with a whisk until the mixture is light and frothy.

2. Add the hot broth or water, beating with a whisk all the time. Cook over
simmering water until the sauce starts to thicken. Never let this sauce
come anywhere near boiling-it will curdle.

3. Add the lemon juice and cayenne. Correct the seasoning.

4. Garnish with dill and serve.

Typos by Brenda Adams
NOTES : Serve with Keftedes

Posted to MC-Recipe Digest V1 #328

Recipe by: Maria Polushkin, The Dumpling Cookbook

From: Brenda Adams

Date: Tue, 03 Dec 1996 19:55:13 -0800