Andrew Zimmern Cooks: Avgolemono Sauce

Avgolemono sauce is one of the classic sauces in the Greek pantheon of culinary wisdom. It's a lemony sauce that's liaised, or thickened, with eggs. Here, I'm using the drippings from a roasted leg of lamb to fortify the avgolemono sauce with extra flavor. If you are making this sauce on its own without the lamb, just use rich chicken stock and skip the first step.
Get the full recipe: andrewzimmern.com/2018/03/22/a...

[@machetedonttweet1343]

Why does this channel have so few subs ? AZ is right to the point easy concise recipes .guess chubby bald guys don't trend .

[@machetedonttweet1343]

PS i'm not making this sauce , nothing goes better with lamb then apple sauce .

[@joannabettman2123]

Looks amazing. Its like what we used to make at helleniks and they won awards

[@WhoFramedMSG]

Acids like lemon juice don't as much temper as prepare the proteins for denaturation and stabilizes them. Proteins are negatively charged. Protons from acid stabilize the structure and prevent overcoagulation. Great for sauces.

[@lemontree5788]

Wow, who knew?!!

[@WhoFramedMSG]

@@lemontree5788 Harold McGee

[@Super020469]

If it looks good eat it

[@spi.ro.4164]

Sorry Andrew, must be light yellowish and creamy thick.

[@mariad.1876]

Because the Greek people don’t like their foods in bastardized versions! Αυγολέμονο is ALWAYS a light yellow creamy velvety sauce! We NEVER make it using the drippings of any meat after roasting! Just sayin’