The Olive and the Caper: Adventures in Greek Cooking
Tags: challenge
Recipe Review
Zosia from Toronto, ON
Lovely light and lemony sauce that’s a great complement to heavier fare.
The sauce is very quick and easy to make and starts with hot stock to which a mixture of eggs whisked with lemon juice is added. This is then cooked over low heat until thickened.
The instructions are very vague in regards to just how thick the finished sauce should be. It’s essentially a custard, so that’s how I proceeded, removing it from the heat when the path I created by running my finger down the back of a coated spoon remained clear. As with all custards I make, I poured it through a sieve before serving. The consistency was like that of crème anglaise.
This recipe rates 4 1/2 stars: 5 for the sauce itself but a loss of 1/2 star for poor directions.
I served it with these beef and rice meatballs.
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