Classic Greek Avgolemono Sauce

Welcome to our Classic Greek Avgolemono Sauce recipe - the perfect example of a versatile sauce that complies with both the Mediterranean diet and the keto diet!

With just three simple ingredients - eggs, lemon juice, and chicken stock - along with a pinch of salt and pepper, this sauce adds a burst of tangy and creamy flavor to a variety of dishes.

Whether you're following the Mediterranean diet, keto diet, or simply seeking a delicious sauce to elevate your meals, our Classic Greek Avgolemono Sauce is a must-try recipe. Let's dive in and experience the magic of this Greek culinary gem!

Recipe Tips

To serve, drizzle it over roasted vegetables, grilled chicken, or fish for a delightful Greek twist that fits seamlessly into your Mediterranean or keto meal plan. You can also use it to make Dolmades (stuffed vine leaves). And if you like soups, then you'll love this Greek Avgolemono soup which is made in a similar way as the creamy sauce, just a bit more runny.

For storage, transfer any leftovers to an airtight container and refrigerate. The sauce can be stored for up to three days, but it's best to consume it fresh for optimal taste and texture.

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Step-by-step

1. Juice the lemons. Place 3 eggs in a bowl and whisk until frothy using a hand whisk or a mixer. Add freshly squeezed lemon juice and keep whisking.

   

2. While whisking, slowly pour in about ¹/₂ cup of hot (not boiling) chicken stock (or vegetable stock). Then slowly add the remaining stock. The aim is to temper (gradually warm up) the egg & lemon mixture by slowly mixing it with the warm stock. Doing that will prevent it from curdling.

3. Once all the stock is added, pour the mixture in a sauce pan. Bring to a boil while stirring constantly to prevent curdling. Cook over a medium heat for a few minutes until thickened and reduced to about half ¹/₂ L (2 cups). Take off the heat. Season with salt and pepper to taste, if needed.

   

4. When ready, serve with steamed or roasted vegetables, Dolmades or some cauliflower rice and Greek-Style Meatballs.

   

5. Serve warm or let it cool down and refrigerate for up to 3 days. To reheat, gently up on the stove while stirring.

   

Recipe

Classic Greek Avgolemono Sauce

★★★★★4.9 (29 ratings)

A versatile, tangy sauce made with eggs, lemon juice, and chicken stock. This Mediterranean keto sauce adds a ...

Hands on

20m

Overall

20m

Servings

6

1.5 g

Net carbs

4.8 g

Protein

4 g

Fat

61

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes about 2 cups/ 480 ml

• 3 large eggs
• ¹/₂ cup lemon juice (120 ml/ 4 fl oz)
• 2 cups chicken stock or vegetable stock (480 ml/ 16 fl oz)
• Optional: sea salt and pepper, to taste

Instructions

1. Juice the lemons. Place 3 eggs in a bowl and whisk until frothy using a hand whisk or a mixer. Add freshly squeezed lemon juice and keep whisking.

2. While whisking, slowly pour in about ¹/₂ cup of hot (not boiling) chicken stock (or vegetable stock). Then slowly add the remaining stock. The aim is to temper (gradually warm up) the egg & lemon mixture by slowly mixing it with the warm stock. Doing that will prevent it from curdling.

3. Once all the stock is added, pour the mixture in a sauce pan. Bring to a boil while stirring constantly to prevent curdling. Cook over a medium heat for a few minutes until thickened and reduced to about half ¹/₂ L (2 cups). Take off the heat. Season with salt and pepper to taste, if needed.

4. When ready, serve with steamed or roasted vegetables, Dolmades or some cauliflower rice and Greek-Style Meatballs.

5. Serve warm or let it cool down and refrigerate for up to 3 days. To reheat, gently up on the stove while stirring.

Nutrition per serving, ⅓ cup/ 80 ml

Carbs 10%Protein 31%Fat 59% of calories

Net carbs

1.5 g

Total carbs

1.6 g

Fiber

0.1 g

Sugars

0.6 g

Protein

4.8 g

Fat

4 g

Saturated fat

1.6 g

Calories

61 kcal

Sodium

44 mg · 1.9% RDA

Magnesium

7 mg · 1.85% RDA

Potassium

139 mg · 6.97% EMR

Nutrition by ingredient

Per 1/3 cup/ 80 ml	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Lemon juice, fresh	1.3 g	0.1 g	0 g	4
Chicken stock (broth), chicken only, homemade	0 g	1.6 g	1.6 g	21
Total	1.5 g	4.8 g	4 g	61

Serving size 1/3 cup/ 80 ml

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian