Easiest Way to Prepare Yummy Lettuce Dolmades with egg-lemon sauce (avgolemono)

Lettuce Dolmades with egg-lemon sauce (avgolemono). Clean the lettuce and set aside the large leaves (not the hearts). Avgolemono actually refers to a Greek sauce made from eggs, lemon, and warm broth. Commonly added to soups for thickening, the sauce is used Here, avgolemono thickens what would otherwise be a pretty standard chicken and orzo soup, making it a welcoming weeknight dinner or an impressive.

Bring the remaining stock to boil and drop meatballs into it. Beat egg yolks, add lemon juice. Slowly add some of the hot stock to yolks while. You can have Lettuce Dolmades with egg-lemon sauce (avgolemono) using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lettuce Dolmades with egg-lemon sauce (avgolemono)

1. Prepare 3-4 of large lettuces.
2. Prepare 1 kg of minced veal.
3. You need 1 of onion.
4. You need 2 tablespoons of finely chopped dill.
5. Prepare 1 of large carrot grated.
6. It's 1/2 cup of Carolina rice.
7. You need 1/4 cup of olive oil.
8. Prepare 1 of meat stock cube.
9. It's 2 of eggs.
10. You need 2 of lemons (juice).
11. Prepare of salt-pepper.

Avgolemono (egg-lemon sauce) is a delicious Greek sauce which is widely used in a variety of Greek dishes, from meatball soup, chicken soup, to Greek-style fricassee, stuffed cabbage rolls and the list goes on. This Greek Avgolemono recipe is so versatile that it can be used with almost everything! Beat egg yolks, add in lemon juice. Slowly add in some of the warm stock to yolks while beating.

Lettuce Dolmades with egg-lemon sauce (avgolemono) step by step

1. Clean the lettuce and set aside the large leaves (not the hearts). Wash and scald them in salted boiling water..
2. Place them on a kitchen surface that you have put a clean kitchen towel to absorb the extra water..
3. Prepare the fillingPut the minced meat with the rice, both onion and carrot grated, the chopped dill, salt, pepper and olive oil. Mix well..
4. Then take a lettuce leaf (one at a time), press it on its center to break and lay a tablespoon of filling. Then wrap and place the dolmades into a saucepan. After finishing.
5. Allow it to boil for 40-45 minutes on low heat and prepare the egg-lemon sauce..

Chicken Soup With Egg And Lemon Sauce ( Kotopoulo Soupa Avgolemono). This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes - casserole and steamed - and is a favorite with stuffed cabbage. Whisk together yolks and lemon juice until well combined. In a separate bowl whisk egg whites until frothy. Slowly pour warm cooking liquid into yolk/lemon mixture while whisking quickly.