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The Best Easy Avgolemono Sauce

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This easy Greek Avgolemono Sauce recipe is refreshing and addictive! Ready in 15 minutes or less, all you need is 4 ingredients that you probably already have on hand. Perfect on Lahanodolmades, with meat or with vegetables!

avgolemono sauce being dripped off of spoon in white bowl, lemons and lahanodolmades in background.

This post was originally published on April 20th, 2021.

🍋 Easy Avgolemono Sauce Recipe

This Avgolemono Sauce is going to blow your mind! For something so simple it has so much flavor and elevates any dish it meets. It’s one of those recipes that you think about the next day…and the next day…

“Avgolemono” (αυγολέμονο or αβγολέμονο) literally means Egg (avgo) Lemon (lemono). The term covers Greek soups and sauces made with egg and lemon, and half of the ingredients in this easy sauce recipe happen to be…egg and lemon. The rest? Broth and starch. For the broth, I highly recommend adding broth from my Greek Stuffed Cabbage Rolls recipe, these two are just meant to be together, and the flavor of the broth after steaming the cabbage rolls is absolutely delicious. It seasons the Avgolemono Sauce perfectly.

For the starch, add tapioca starch to keep it paleo and whole30 friendly, however, cornstarch or wheat flour will work in a pinch as well. Make sure you mix up the starch-broth paste (more info in the recipe) a little at a time so it doesn’t turn lumpy.

💛 Why you will love this recipe

  • Authentic: This is the recipe my other half (who is from Greece) has used time and time again. I adapted it slightly to make it gluten-free, but other than that the flavor, color, and smooth, creamy texture are 100% Greek.
  • Easy: Made with only 4 ingredients, there is no need to separate the eggs from the egg yolks in my version. It’s made in one pot as well which means less clean-up later.
  • Quick: I love that this sauce can be made in just 15 minutes. I’ve often made it on a whim when dinner just needed a little something extra, and a simple creamy egg-lemon mixture would hit the spot.
  • Healthy: This simple egg-lemon sauce is made with eggs, lemon juice, stock or broth, and a little starch to thicken it up.
  • Fits many diets: My version is avgolemono sauce is gluten-free, low-carb, keto-friendly, paleo, vegan, and whole30 friendly too!
avgolemono sauce being spooned over lahanodolmades, lemons and white bowl of sauce in background.

🗝️ Key Ingredients for Avgolemono Sauce

  • Lemon: The juice from 2 freshly squeezed lemons is added to this recipe. It’s deliciously tart. I haven’t tried making it with store-bought lemon juice, but I may be fine. Let me know if you try it that way!
  • Eggs: Eggs help to thicken up this Avgolemono Sauce, and to make it creamier. The eggs do get cooked, and are not raw. There’s no need to separate the egg yolks, just whisk the whole egg.
  • Broth: I added the remaining broth from the Greek Stuffed Cabbage Rolls I was making to go with this sauce. It helps to season the avgolemono perfectly. However, if you’re not making that recipe, I’d suggest using chicken broth or vegetable broth. It can be added in hot or cool, and you can use up to 2 cups if you like the sauce a little runnier.
  • Starch: Here is my secret ingredient! I went for tapioca starch to keep this recipe paleo and whole30 friendly. Cornstarch would work, and traditionally the Greeks use wheat flour.
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🥣 How to make Avgolemono

1. Whisk eggs: Without turning on the heat, whisk the eggs in a medium saucepan until frothy.

Eggs being whisked until frothy in pot with blue whisk.

2. Add lemon: Juice the lemons and whisk the juice into the eggs.

3. Add stock: Slowly whisk in 1 cup of chicken stock (or lahanodolmades broth) into the egg mixture. It should be room temperature and not hot broth or the egg whites will cook and become scrambled eggs.

Adding broth to pot.

4. Turn on the heat! Turn the stove on medium heat and continue whisking until the sauce begins to thicken.

Whisking ingredients in a pot on the stove.

5. Make a starch slurry: In a small bowl, mix starch with some of the remaining 1/2 a cup of broth to make a paste, and then mix in the rest of the broth. You can also use regular flour or cornstarch to do this.

Starch and broth in white bowl with spoon.

6. Thicken and serve: Slowly whisk the tapioca mixture into the pot on the stove until it thickens up. Turn off the heat, season with salt and black pepper, and serve this tangy creamy Greek sauce with one of the suggestions below!

🍽️ What does this creamy sauce go with?

This Avgolemono is an amazing sauce to pair with meats, fish, vegetables, and traditional Greek soups! Here is a breakdown of my suggestions:

Vegetables: Baked or raw, as a dip

  • Carrots
  • Cabbage
  • Cauliflower
  • Brussels Sprouts
  • Broccoli
  • Beets
  • Artichoke Hearts
  • Zucchini
  • Eggplant/Aubergine
  • Yellow Squash
  • Tomatoes
  • Potatoes

Fish – baked, pan-fried

  • Sardines (ideally fried)
  • Sea Bream
  • Cod
  • Swordfish
  • Haddock
  • Salmon
  • Tilapia
  • Halibut
  • Catfish

Meat: Grilled, pan-fried or baked

  • Chicken
  • Lamb
  • Meatballs (beef/pork/lamb/turkey/chicken)
  • Sausage (links or patties)

Greek recipes:

  • Stuffed Cabbage Leaves
  • Stuffed Grape Leaves
  • Greek Avgolemono Soup (meatball soup)

❓ Is this Avgolemono recipe low carb?

Yes! This recipe comes in at 3.8g net carbs per portion, making it perfect for a keto diet.

Greek egg lemon sauce in white bowl, lemons and lahanodolmades in background.

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Avgolemono Sauce dripping from a spoon into a white bowl.

📖 Avgolemono Sauce Recipe

Yield: 4 people
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This easy Greek Avgolemono Sauce is refreshing and addictive! This paleo sauce is ready in 15 minutes or less, all you need is 4 ingredients!

Ingredients

  • 2 fresh lemons, juiced
  • 2 eggs
  • 1 tbsp starch (tapioca or cornstarch)
  • 1.5 cups (355ml) broth *see notes

Instructions

  1. Without turning on the heat, whisk the eggs in a medium saucepan until frothy. eggs being whisked until frothy in pot with whisk
  2. Juice the lemons and whisk the juice into the eggs. adding lemon juice to eggs
  3. Slowly whisk in 1 cup of broth. Adding broth to pot.
  4. Turn heat on medium and continue whisking until the sauce begins to thicken. whisking ingredients in pot on stove
  5. Mix starch with some of the remaining 1/2 cup of broth to make a paste, and then mix in the rest of the broth. Starch and broth in white bowl with spoon.
  6. Slowly whisk the tapioca mixture into the pot on the stove until it thickens up. Turn off the heat and serve. whisking thick sauce in stainless steel pot

Notes

*Broth:

  • if you happen to be making Lahanodolmades, the broth from steaming them is amazing in this recipe, and it's totally fine to add it hot, straight from the pot. Otherwise, use chicken broth or vegetable broth. 
  • you can add up to 2 cups of broth (475ml) if you like your sauce runnier.

Nutritional information:

Calories: 58; Total Fat 2.7g; Saturated Fat: 0.8g Cholesterol: 82mg; Sodium: 317mg; Total Carbohydrate: 3.8; Dietary Fiber: 0g; Total Sugars: 1.9g; Protein: 4.6g;  Vitamin D 8mcg; Calcium 16mg; Iron 1mg; Potassium 123mg

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 58Unsaturated Fat: 0g

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4 Comments

    1. Hi Jean,

      No, tapioca is a soft, powdery starch. It’s very similar to cornstarch. When it’s whisked with liquid over heat it thickens up, kind of like flour but maybe a little stickier depending on the amount of liquid. It can even be kind of gummy, like in bubble tea – the boba pearls are made of tapioca. It’s used as a binder in baking as well when there is no gluten.

      Hope that answers your question!
      Best wishes,
      Bethany

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