Instructions: Beat eggs with the lemon juice. Add the hot stock gradually to the egg mixture (a small amount at a time) stirring constantly. Stir sauce into a soup or stew and heat gently, stirring until it thickens. Do not allow to boil or the sauce will curdle.

Note: Egg and Lemon Sauce (Avgholemono) is used as an accompaniment to many Greek dishes. from Kaskoutas Village Gourmet

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