Braised Endive With Avgolemono Sauce
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 large Belgian endive, halved
- ice water, salted
- 59.14 ml butter
- salt
- pepper
- 14.79 ml lemon juice, fresh
- 236.59 ml chicken stock
-
Avgolemono Sauce
- 2 large eggs, room temperature
- 4.92 ml flour
- 59.14-78.78 ml lemon juice, fresh
directions
- Soak the endive in salted ice water for about 15 minutes. Drain and remove as much moisture as possible.
- In a large skillet, over medium, melt butter. Add endive, lightly season with salt and pepper . Add lemon juice and saute lightly 2 to 3 minutes on each side.
- Add chicken stock and bring to a simmer. Lower heat to maintain a simmer and simmer uncovered 25 to 30 minutes or until tender. Remove skillet from heat.
- In small bowl of electric mixer, beat eggs until light and frothy. Add flour and continue to beat. Slowly add lemon juice; gradually drizzle in hot broth from the skillet.
- Return skillet to low heat. Pour egg-lemon sauce over endive, shaking pan back and forth to incorporate avgolemono sauce with endive and to thicken sauce.
- Serve immediately.
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RECIPE SUBMITTED BY
JTsMom
Kirkland, Washington