Agristada
Agristada
SephardicSephardiPassover Pareve 20 min 4 servings Easy
A classic Sephardic egg-and-lemon sauce used to thicken and brighten fish, meatballs, or vegetables, especially in Passover cooking.
Ingredients
- •3 large eggs
- •1/3 cup fresh lemon juice
- •1 cup warm vegetable or fish broth
- •1 tablespoon potato starch
- •1/2 teaspoon kosher salt
- •1/4 teaspoon white pepper
- •1 tablespoon olive oil
Instructions
- 1
Whisk the eggs, lemon juice, potato starch, salt, and pepper in a bowl until smooth.
- 2
Slowly drizzle in the warm broth while whisking constantly to temper the eggs.
- 3
Transfer the mixture to a saucepan with the olive oil over low heat.
- 4
Cook gently, stirring, until the sauce thickens slightly without curdling.
- 5
Serve immediately over poached fish, meatballs, or vegetables.
Kosher notes
Pareve when made with vegetable or fish broth; if using meat broth, serve only with meat meals.
Comments (0)
No comments yet — be the first to share.