Agristada
Agrestada
A hallmark Sephardic lemon-egg sauce, silky and tart, used as a pareve alternative to cream sauces. It is traditionally spooned over poached fish, vegetables, or meat and is especially suitable for Passover because it thickens without flour.
Ingredients
- •3 large eggs
- •1/3 cup fresh lemon juice
- •1 1/2 cups warm fish, chicken, or meat broth
- •1/2 teaspoon kosher salt
- •1/4 teaspoon white or black pepper
- •1 tablespoon olive oil, optional
- •1 tablespoon chopped dill or parsley, optional for garnish
Instructions
- 1
Separate the eggs if desired and whisk them whole, or whisk extra yolks in for a richer sauce.
- 2
Add the fresh lemon juice and salt and whisk until smooth and lightly frothy.
- 3
Warm the broth separately; it should be hot but not boiling.
- 4
Very slowly drizzle the warm broth into the egg-lemon mixture while whisking constantly to temper the eggs.
- 5
Transfer the tempered mixture to a saucepan over very low heat.
- 6
Cook gently, stirring constantly, until the sauce thickens to a velouté-like consistency; do not let it boil.
- 7
Season with pepper and a little olive oil if using.
- 8
Pour immediately over poached fish, cooked vegetables, or meat and serve warm or at room temperature.
Kosher notes
Eggs and lemon make this sauce pareve, but keep the broth consistent with the meal: use fish broth for fish, meat broth for meat, and avoid mixing fish and meat according to your community custom.
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