Egg-lemon cream sauce

Egg-lemon cream sauce

Avgolemono krema
Title in Greek: 
Αυγολέμονο κρέμα
Recipes Categories: 
Egg-lemon cream sauce
Preparation Time: 
10 minutes
450 ml.

3 egg yolks
4 tablespoons freshly squeezed lemon juice
1 teaspoon cornstarch (cornflour)
1 cup (250 ml/8 fl oz) hot cooking liquid from the prepared dish 
4 tablespoons heavy (double) cream (optional)

Cooking Time: 
10 minutes
Cooking Directions: 

- Beat the egg yolks with the lemon juice in a small, heavy pan. 
- Put the cornstarch into a small bowl and stir in one tablespoon water to make a smooth paste, then pour it into the egg and lemon mixture. 
- Gradually stir in the hot cooking liquid and heat gently, stirring constantly, until thick and creamy. Do not let the sauce boil or the egg yolks will curdle.
- Remove the pan from the heat and stir in the cream, if using. 
- Pour the sauce over the prepared dish. This sauce is delicious spread over stuffed grape (vine) or cabbage leaves.

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