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Basic Recipes: Lemon Sauce A basic lemon sauce has a variety of uses, including saucing chicken or fish, thickening soups or sweetening with sugar for use with desserts. The recipe I give here is the basis for Greek avgolemono sauce, a classic in that cuisine and very versatile. The trick is not to overheat the sauce, which would cause it to curdle. Here's what you need: 3 egg yolks juice of one lemon 1 cup of hot stock The stock can be any kind you like, although the most popular is chicken. However if you intend to serve the sauce with fish, a good fish stock would probably be better. Start by vigorously whisking the egg yolks until they are foaming. Then beat in the lemon juice. Add the stock in a steady stream while whisking and then transfer the mixture to a small pan. Over a low to medium heat, stir the mix until it thickens sufficiently to coat the back of a spoon. Do NOT allow it to boil. You need do nothing else to the sauce at this stage except serve it. However you could also add it, for example, to a rich chicken and rice soup. Stir it gently over a low heat until the broth thickens. Serve at once. The sauce does not keep well and will curdle if frozen.

Contributed by The Cool Cook on February 9, 2008, at 00:27 AM UTC.

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The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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