Jessica Flanigan with a Greek sauce that makes her forget her dreams of Hollandaise.
Text And Photo By Jessica Flanigan
Avgolemono sauce is a Greek Sauce with Mediterranean roots. It is made of eggs, broth and lemon juice. I think of it as a good stand in for hollandaise sauce. I might dream about hollandaise sauce on almost any appropriate food, but rarely do I muster the courage to make it for fear that I would consume a whole bowl of it in all its buttery glory. This sauce is just as special, minus the rich factor. Tarragon seemed like a natural edition to the lemon and egg, and paired with caramelized fennel and endive spears, the avgolemono sauce make it feel like a special occasion dish. I am drawn to avgolemono’s simplicity having only four ingredients, all of which I had in my kitchen. Of course this kind of sauce would work magic on asparagus or oven-roasted broccolini too. One tip: don’t boil the sauce or it will curdle the eggs.Print
Jessica cooks, writes, entertains and talks a lot about food. She roams around local farms, occasionally plans underground dining events and delights in unusual food pairings. She cooks and writes about uncomplicated seasonal food, and hopes to inspire others to support their local food movements.