Here’s a simple egg-lemon sauce that turns blah stove-top recipes fabulously Greek–without much fuss:
3 eggs
1 tbsp water
3 tbsp lemon juice
Whisk eggs in a bowl with the water until frothy. Add lemon juice a bit at a time and mix in thoroughly. Pour over fully-cooked meat or poultry and/or vegetables that are still in the pan or pot on the fire, and stir in gently. Cook only until the sauce thickens, then turn off the heat (if the sauce boils, it will curdle). Great herbs to go with any dish like this would be dill or oregano.
This sauce is especially good poured over a steaming pot full of artichoke hearts, onion, carrots and potato chunks that have been boiled in a little water or broth with whole sprigs of dill. It’s also wonderful as a finishing sauce stirred into a pan of chicken legs that have been simmered with bay leaf, oregano, carrot and celery chunks, chopped onion and olive oil. (YUM, it’s springtime in Athens!)