Dolmades and Avgolemono! ... Stuffed #GrapeLeaves with Egg & Lemon sauce ... OK . . . I don't make my own dolmades from scratch! I cheat by opening a can of pre-filled, pre-rolled, pre-steamed grape leaves!!! Back in Denver I used to help a Turkish-Lebanese friend stuff and roll dolmas (Turkish for Dolmades) a couple times a year for big dinner parties she'd throw. We also made big batches of Hummus, Baba Ghanouj, and Lamb Kibbeh. If'n you really want to roll your own dolmas or dolmades you'll find plenty of peeps on youtube & tiktok with vids. So now that I've come clean on the origins of my dolmades, I will tell you about making Avgolemono! It's a very easy sauce, quite similar Hollandaise but more lemony 🍋 Start with a little broth, I like vegetable broth but a light/weak chicken stock works too. Now if you did stuff, roll, steam your own dolmades, a cup of the leftover liquid from cooking your dolmades is a good broth. Needing only a small amount of Avgolemono I used just ½cup of vegetable broth, the zest and juice of one lemon, a little water and corn starch (like a TBS water and tsp corn starch mixed) and one egg. Unlike Hollandaise sauce you use the whole egg, well beaten. Heat broth and add lemon zest. Juice lemon and stir in corn starch mixture. Add lemon juice mixture to simmering broth, stirring well, then turn off heat, add beaten egg and stir until smooth. Warm Dolmades (I warm canned dolmades slowly on low power in microwave) and serve with Avgolemono! 😋 yum 😋 yum 😋 #TonightsDinner #Dolmades #Dolmas #Avgolemono
You've added this content to your favorites.
Post your comment
Load More
