Begin by warming the chicken broth. In a medium saucepan, heat the broth over medium heat until it is just beginning to simmer, but avoid bringing it to a full boil as this can affect the texture of the sauce.

While the broth is heating, separate the eggs. Crack the eggs into two separate bowls, carefully separating the yolks and whites. This step helps maintain control over the sauce’s consistency.

Whisk the egg whites in a medium bowl until they are frothy and slightly thickened. This will create a light texture in the sauce and prevent it from becoming overly thick.

In a separate bowl, add the egg yolks and lemon juice. Whisk until well combined, ensuring the lemon is fully incorporated. Adjust the lemon juice if you prefer a slightly tangier flavour.

Slowly pour the whisked egg whites into the egg yolk mixture, gently folding the ingredients together. This step creates a smooth, unified base for the avgolemono without risking curdling.

Temper the egg mixture by gradually adding a ladleful of hot broth. Pour the hot broth in a thin stream while continuously whisking the eggs to prevent curdling. Repeat this process with one or two more ladlefuls, whisking steadily.

Return the tempered egg mixture to the saucepan with the remaining broth. Reduce the heat to low and stir constantly, allowing the sauce to thicken gently. Avoid boiling, as high heat can cause the eggs to curdle.

Once the sauce has reached your desired thickness, season with salt and freshly ground black pepper. Serve avgolemono warm, garnishing with fresh dill or parsley if desired. This sauce pairs beautifully with chicken, fish, or vegetable dishes and adds a creamy, citrusy brightness to any meal.