Avgolemono Sauce(For Stuffed Grapevine Leaves) - cooking recipe

Ingredients

4 eggs
juice of 2 lemons
3 Tbsp. water
broth (from food dish)

Preparation

The secret in preparing the sauce so it will not curdle is to pour hot broth from the main dish into the eggs while they are being beaten.
This procedure heats the eggs to the same temperature and eliminates curdling.