Wednesday, November 23, 2011

Lemon Egg Gravy

Chef Peterson says this gravy was inspired by the Greek avgolemono soup.

3 (14.5 ounce) cans chicken stock
1/2 cup cornstarch
Zest of 1 lemon, finely chopped, or grated on a Microplane grater
1/2 cup freshly squeezed lemon juice
4 hard-cooked eggs, grated on large holes of a box grater
Salt and pepper to taste

Combine chicken stock, cornstarch, zest and juice in a medium saucepan. Stir well and bring to a boil over medium high heat, stirring occasionally. Reduce heat to low, stir in grated eggs and season with salt and pepper. Serve warm.

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