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First, I warmed the broth, whisked in about 1 tablespoon of flour then added a bit of warmed broth to the eggs. Quickly whisked the eggs so they wouldn't curdle then added to the pot, whisking constantly for about 5-6 minutes until sauce was slightly thickened as a topping for Dolmades with Yogurt-Mint Sauce. I have no idea what I was supposed to do with one whole onion...???

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COOKGIRl December 25, 2006
Avgolemono Sauce