Avgolemono sauce is a staple in Greek households. Not only is it the basis for wonderful dishes like dolmathakia and my personal favorite, yiaprakia (or Lahanodolmathes, as they call it in southern Greece) it can take any ordinary dish of veggies or meat and make it spectacular.

I’ve heard people say avgolemono sauce is difficult to make, but it isn’t. My great-grandmother taught me when I was about 12. And she was completely right about how versatile and delicious this sauce is. It goes with chicken, lamb, beef, pork and fish.

But pour a tablespoon or so over asparagus, broccoli, cauliflower, spinach or even green beans and you’ll find out how dreamy this iconic sauce really is. And if you’re serving chicken soup, adding a tablespoon or so will make you think you’re in your favorite Greek restaurant.

There is one caveat, never use garlic in any dish that will have this sauce over, under or in it. Although lemon and garlic go together beautifully, garlic does not pair well with the egg in this sauce. I know it seems counterintuitive, but trust me on this one — or trust YiaYia Grammy Zerkus. She knows. My YiaYia would never steer you wrong!

YiaYia’s Avgolemono Sauce Recipe

Makes about 3 cups of sauce

2 cups Wild Oats Marketplace Organic Chicken Broth

2 organic eggs, room temperature

1/3 cup of fresh squeezed, organic lemon juice

Heat chicken broth over medium heat until boiling. Reduce heat to simmer. Separate eggs, putting yolks in one bowl, whites in another. Using an electric mixer, beat whites until stiff peaks form. Add yolks and beat for 2 minutes or until well incorporated. Add lemon juice and continue mixing egg/lemon mixture.

Put about a 1/4 cup of the hot chicken stock into a cup. With mixer running, add 1 tablespoon of the broth, and continue mixing. Wait about 15 seconds then add another tablespoon of broth and continue mixing. Repeat this procedure, increasing the amount of broth in each addition, (1 tablespoon, then 2 tablespoons, etc.) until the entire 1/4 cup is in the egg/lemon mixture. Remove pan containing chicken broth from heat and stir the egg/lemon mixture into the hot broth. Stir to combine. Add salt and pepper to taste, if desired. Serve over meat or veggies as desired.