Perfect on Lahanodolmades, with meat or with vegetables, this easy Greek Avgolemono Sauce is refreshing and addictive! Ready in 15 minutes or less, all you need is 4 ingredients that you probably already have on hand. My version is gluten-free and also paleo, whole30 & keto-friendly.
Easy Recipe for Avgolemono
This Avgolemono Sauce is going to blow your mind! For something so simple is 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 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.
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 sauce would hit the spot. So easy and so quick, not to mention healthy as well! What’s not to love about Avgolemono Sauce?
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.
- Broth: I added 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: I went for tapioca starch to keep this recipe paleo and whole30 friendly. Cornstarch would work, and traditionally the Greeks use wheat flour.
How to make Avgolemono
Here is a step-by-step video to help you make the best easy Avgolemono Sauce!
What does this Greek Sauce go with?
This Avgolemono is an amazing sauce to pair with meats, fish, and vegetables! Here is a breakdown of my suggestions:
Vegetables: Baked or raw, as a dip
- Brussels Sprouts
- Artichoke Hearts
- Yellow Squash
Fish – baked, pan-fried
- Sardines (ideally fried)
- Sea Bream
Meat: Grilled, pan-fried or baked
- Meatballs (beef/pork/lamb/turkey/chicken)
- Sausage (links or patties)
Is Avgolemono Sauce low carb?
Yes! This recipe comes in at 3.8g net carbs per portion, making it perfect for a keto diet.
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- measuring spoon
- measuring cups
- 2 fresh lemons juiced
- 2 eggs
- 1 tbsp starch I used tapioca but cornstarch would also work well
- 1.5 cups broth 355ml, *see notes
- Whisk the eggs in a pot until frothy.
- Juice the lemons and whisk the juice into the eggs.
- Slowly whisk in 1 cup of broth.
- Turn heat on medium and continue whisking until the sauce begins to thicken.
- 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.
- Slowly whisk tapioca mixture into the pot on the stove until it thickens up. Turn off heat and serve.
- 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.