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Avgolemono Sauce Ala The Dumpling Cookbook

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      Title: AVGOLEMONO SAUCE ALA THE DUMPLING COOKBOOK
 Categories: Cookbook, Sauces
      Yield: 1 Servings
 
      3    Egg yolks
      1 ts Cornstarch
      1 c  Chicken broth, heated, or
           -water
           , Juice of 1 lemon
           , Pinch of cayenne pepper
           , Salt and pepper to taste
      1 tb Dill, fresh, chopped
 
  1. Combine the egg yolks and cornstarch in the top of a double
  boiler. Beat with a whisk until the mixture is light and frothy.
  
  2. Add the hot broth or water, beating with a whisk all the time.
  Cook over simmering water until the sauce starts to thicken. Never
  let this sauce come anywhere near boiling-it will curdle.
  
  3. Add the lemon juice and cayenne. Correct the seasoning.
  
  4. Garnish with dill and serve.
  
  Typos by Brenda Adams  NOTES
  : Serve with Keftedes
  
  Posted to MC-Recipe Digest V1 #1
  
  Recipe by: Maria Polushkin, The Dumpling Cookbook
  
  From: Brenda Adams 
  
  Date: Tue, 03 Dec 1996 19:55:13 -0800
 
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