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the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."



Egg Lemon Sauce (Avgolemono Sauce)

3 egg yolks
1/3 cup lemon juice, strained
1 cup hot broth (chicken or fish)

Whisk the yolks until pale and frothy. Slowly add the lemon juice and whisk for another minute. Add one third of the broth in a steady stream, constantly whisking. Add remaining broth. Transfer mixture to a small saucepan and heat gently. Whisk while heating, until mixture thickens enough to coat the back of a spoon. Do not boil. Serve immediately.



Greek Cookbooks