Braised Endive With Avgolemono Sauce
- 4 large Belgian endive, halved
- ice water, salted
- 1/4 cup butter
- salt
- pepper
- 1 tablespoon lemon juice, fresh
- 1 cup chicken stock
- Avgolemono Sauce
- 2 large eggs, room temperature
- 1 teaspoon flour
- 1/4 - 1/3 cup lemon juice, fresh
- 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.
endive, water, butter, salt, pepper, lemon juice, chicken stock, avgolemono sauce, eggs, flour, lemon juice
Taken from www.food.com/recipe/braised-endive-with-avgolemono-sauce-234261 (may not work)