Avgolemeno
Niki Cottondirections
Make a past of the lemon juice and flour. Set aside. Beat the egg whites until stiff. Slowly add to the whites the beaten egg yolks and the lemon paste. This sauce is used with soups and other dishes. When adding hot soups to the sauce, first mix a tablespoon of the hot mixture to the egg mixture, and then add the remaining hot broth slowly to the egg-lemon sauce
notes
After the Thanksgiving meal, mom would make turkey soup from the turkey bones, and add the avgolemeno sauce.
Source: Key to Greek Cooking
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