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  Bechamel or White Sauce -- Saltsa Bechamel
  Egg and Lemon Sauce -- Avgholemono
  Fish Roe Salad I -- Taramosalata I
  Fish Roe Salad II -- Taramosalata II
  Garlic Sauce -- Scorthalia
  Tomato Meat Sauce -- Saltsa Tomata Me Kima
  Tomato Sauce -- Saltsa Tomata
   
   
   
   
   

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Egg and Lemon Sauce -- Avgholemono
 
Ingredients
3  Eggs
1 juice of Lemon
1 cup of boiling Stock
 
Preparation

Beat eggs with the lemon juice. Add gradually the stock stirring constantly. Stir sauce into a soup or stew and heat gently, stirring until it thickens. (Do not allow to boil or the stew will curdle)

Note: Egg and lemon sauce is used as a finishing touch to many Greek dishes.

 


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