Avgolemono

Directions

1. 1
   In a stainless steel bowl, whip the egg yolks with a pinch of salt.
2. 2
   In a separate stainless steel bowl fitted for a double boiler, whip the egg whites with a pinch of salt until fluffy.
3. 3
   Fold the yolks into the whites, blending well.
4. 4
   Bring a saucepan or the bottom of a double boiler filled with water to a simmer.
5. 5
   In a small bowl, blend the cornstarch into the lemon juice and whisk into the egg mixture.
6. 6
   Put the bowl over the pot of simmering water, whisking constantly.
7. 7
   In about 4 minutes, the mixture will lighten in color and the sauce will thicken.
8. 8
   Gradually add the reserved cup of hot chicken stock to the egg mixture, whisking constantly.
9. 9
   Continue cooking and whisking 2 minutes longer, until the avgolemono thickens.
10. 10
    Keep warm if necessary in the double boiler, off the heat.
11. 11
    Add to the chicken soup right before serving.