madbaker: (Chef!)
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This week's Resolution Recipe: Avgolemono Sauce.

3 large eggses
juice of 1 lemon, about 1/4 cup
1 1/2 cups chicken stock (I used house-made from hippy chickens. Do not use canned for this. Or for anything, really)

Beat the eggses with a whisk until lemon colored and frothy, then beat in the lemon juice until very foamy. Whisk in the hot stock a little at a time until the sauce is light in color and foamy. Serve immediately.

What worked: I never claimed Resolution recipes had to be difficult, just "new". It was easy and went well with baked salmon. Not as well with artichokes, which overwhelmed the delicate flavor. We have leftovers that I think I'll try on asparagus.

What didn't: kind of nondescript.

Will I make it again? Probably not. I made this partly because I wanted an easy RR for this week and partly because we have fresh eggses from Soul Fud Farms and way too much chicken stock in the freezer. That may not change but eh.

What I'm reading: Brent Weeks, Beyond the Shadows

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