Spring’s the perfect time to get saucy
Tangy avgolemono mixture of lemon, egg and broth is simple to make and perks up many a dish
A Greek avgolemono sauce is a reminder of the simple wonder of cooking. Whenever I whip one up, I feel like I am making magic.
By applying an easy technique to a few everyday ingredients — egg (“avgo,” in Greek), lemon juice and broth — you get a lusciously silky, tangy sauce that turns just about any cooked vegetable, fish or poultry into an elegant dish, and in a healthful way to boot.
To make it, you whisk together an egg and fresh lemon juice, optionally adding a little cornstarch for a thicker, more stable sauce.
While continuing to whisk, slowly add some simmering broth to temper the egg. (I used chicken broth, but vegetable broth works, too, as would fish stock if you were serving over seafood.)
Then pour the tempered egg mixture into the pot containing the remaining hot broth, stirring constantly, until it has thickened into a glossy, pale yellow sauce.
The transformation is fast and stunning, and the process is not at all difficult. It just needs your attention for about five minutes, stirring and regulating the heat so the mixture doesn’t come to a boil and coagulate.
It’s so quick and simple that even if you somehow mess it up the first time, you can just whip up another one, barely missing a beat.
Although the sauce feels right any time of year, its pastel colour and bright flavour are especially well suited for spring and for gracing another staple of the season: steamed asparagus.
Asparagus with Avgolemono Sauce
Make ahead: The sauce can be refrigerated a day in advance. Makes: 4 servings 1/3 cup (80 mL) no-salt-added chicken broth 1 large egg 2 tbsp (30 mL) fresh lemon juice 1/4 tsp (1 mL) cornstarch 1/4 tsp (1 mL) salt
14 to 16 oz (396-454 g) asparagus, tough ends trimmed
1 tbsp (15 mL) chopped fresh parsley leaves, for garnish
Bring about 2 inches (5 cm) of water to a rapid boil in a large pot fitted with a collapsible metal steamer.
Heat the broth in a medium saucepan over medium heat; once it bubbles at the edges, reduce the heat to low.
Whisk the egg in a medium bowl until foamy, then add the lemon juice and cornstarch, whisking until incorporated. Gradually add 2 tablespoons (30 mL) of the hot broth to the egg mixture, constantly whisking to incorporate.
Pour the tempered mixture into the saucepan with the remaining broth (over low heat); cook, stirring constantly for about 3 minutes, to form a lightly thickened sauce. Remove from the heat, stir in the salt and cover to keep warm.
Place the asparagus spears in the steamer basket, cover and steam for 3 to 6 minutes (depending on their thickness), until crisp-tender.
Serve the asparagus drizzled with the sauce and garnished with the chopped parsley leaves.