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Avgolemono: make ahead?


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Avgolemono: make ahead?

CWick | Jun 6, 2014 04:55 PM

Our dinner club is having a Greek-themed dinner soon and I'm going to make avgolemono. Since at least part of it has to be transported, can it be made ahead and (gently) reheated? Or should the final stages, including whisking the eggs, better be done on-site?

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