Lemon Sauce – Beida Bi’lemoune
Author: Sol • Posted on: 2025-11-18
Description
Rina’s version of Rachel’s recipe (our version of the Greek avgolemono), though this is a thickish sauce, not a soup, eaten with rice if you want something plain that will not upset your tummy, or with a bit of chicken, or as an accompaniment to other dishes.
Ingredients
- 2 large eggs
- 1 and a quarter mugs (350ml) water
- 2 chicken stock cubes
- 1 heaped teaspoon cornflour
- Juice of 1 large lemon
Instructions
Put the water on a small saucepan to heat on medium. Dissolve the stock cubes in it.
Dissolve the cornflour in 2 teaspoons water in a cup. Mix with the lightly beaten eggs and the lemon juice in a bowl.
When the stock is hot but not boiling pour the egg mixture all at once into the pan with the stock. Keep stirring without stopping, still on medium heat, until you can feel it thickening up. Turn the heat right down and keep stirring until it is thicker and cooked through. The whole thing takes about 4 minutes.
Let it rest until you need it. If it is an hour or two before eating, put some kitchen paper between the saucepan and a lid three quarters covering the saucepan to keep it warm.
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