Simple Lemon Sauce

This simple lemon sauce is classically served with stuffed grape leaves. In Greek cuisine, you typically make an egg lemon sauce (avgolemono) but I prefer it without the egg for dolmathes, plus the sauce is more silky and alot easier to make then with the egg. With this simple lemon sauce, if you want, you can also throw in some capers and a garlic clove for flavor, cook for 5 minutes, and throw it over some browned chicken or pork cutlets (breaded or not) to create a piccata dish.

You will need:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups of vegetable or chicken broth (or liquid from the dolmathes pot, if you made some)
• 2 lemons, juiced (if you are using the liquid from dolmathes then you don’t need the extra lemon, unless you want it extra extra lemony)
• Salt & pepper, to taste

Steps:

1. Melt butter in medium pot over low heat.
2. Once butter is melted, add in flour and mix with a whisk to incorporate. Cook for 1-2 minutes as you stir.
3. Slowly add 2 cups of liquid, whisking well as you go. You do not want lumps to form in your sauce. If you get lumps then keep whisking until they are gone.
4. Once you have incorporated the liquid, add the lemon juice, if you didn’t use liquid from the dolmathes (or if you did use the liquid from the dolmathes you can still add extra lemon if want a more lemony flavor), and stir well.
5. Let simmer for a few minutes, add salt and pepper, to taste, and enjoy!

Kali Orexi!

Simple Lemon Sauce

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Cuisine Greek

Ingredients

  

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups of vegetable or chicken broth or liquid from the dolmathes pot, if you made some
• 2 lemons juiced (if you are using the liquid from dolmathes then you don’t need the extra lemon, unless you want it extra extra lemony)
• Salt & pepper to taste

Instructions

 

• Melt butter in medium pot over low heat.
• Once butter is melted, add in flour and mix with a whisk to incorporate. Cook for 1-2 minutes as you stir.
• Slowly add 2 cups of liquid, whisking well as you go. You do not want lumps to form in your sauce. If you get lumps then keep whisking until they are gone.
• Once you have incorporated the liquid, add the lemon juice, if you didn’t use liquid from the dolmathes (or if you did use the liquid from the dolmathes you can still add extra lemon if want a more lemony flavor), and stir well.
• Let simmer for a few minutes, add salt and pepper, to taste, and enjoy!