makes 5 to 6 cups (1.2 to 1.4 L)
This version of avgolemono, with the egg yolks and whites separated and the latter whipped into a meringue, results in a thicker, denser sauce or liaison. It is used the same way The Simplest Avgolemono, added to soups and stews to bind and thicken them, and to add that characteristic creamy texture and lemony flavor that defines so many Greek dishes.
2 large eggs, at room temperature, separated
Pinch of salt
Juice of 1 large lemon (about ¼ cup / 60 ml), strained
3 cups (720 ml) hot broth, from the cooking liquid of any soup or stew to which you wish to add the avgolemono
Place the egg whites and salt in a medium, preferably metal, bowl and whisk vigorously until the whites hold soft peaks. Set aside until ready to use.
Vigorously whisk the egg yolks in a separate, clean, preferably metal bowl until frothy. While whisking, slowly add the lemon juice and whisk until the mixture is creamy and dense. Using a large spoon or spatula, add the whipped egg whites to the yolk mixture in big plops, whisking well after each addition.
Take a ladleful of the hot broth and, while whisking, very slowly, almost drop by drop, drizzle it into the egg-lemon mixture. Continue drizzling and whisking until all the hot broth has been added and incorporated into the mixture.
Pour the avgolemono back into the soup (or the pot in which you heated the broth), tilt the pot back and forth to distribute the avgolemono evenly, and heat very gently, stirring, for a few minutes to warm through. One caveat: Do not cover the pot unless you want an omelet!
NOTE: You can borrow a trick from many a restaurant and stabilize the mixture by whisking 1 teaspoon cornstarch into the egg lemon mixture before adding the hot broth.
FOR A SAFFRON AVGOLEMONO, add a pinch of saffron threads to the egg-lemon mixture after drizzling in the first ladleful of hot broth. Continue whisking and adding the broth as indicated. Other spices that work nicely are a pinch of ground turmeric, cayenne pepper, or ground cumin.
TO ADD WINE OR SPIRITS TO THE AVGOLEMONO, in a small saucepan, heat ½ cup (120 ml) of the alcoholic beverage of your choice (such as ouzo, mastiha liqueur, white wine, or brandy) to burn off the alcohol, then let it cool to room temperature. Whisk it into the egg-lemon mixture after the first ladleful of hot broth. Continue whisking and adding the broth as indicated.
OTHER CITRUS FRUITS: Try adding a combination of lemon and orange, lemon and blood orange, or lemon and bitter (Seville) orange juice to the eggs.
