Top Chef 2 contender Marisa Churchill learned a lot from her yaya, including how to make dolmathes with avgolemono, a lemony egg sauce (and often a soup) common in Greek cuisine. Marisa’s yaya makes the sauce a little eggier than our version, but since it takes the expertise and careful hand of an experienced yaya not to curdle it, we’ve added a little extra liquid, which is common.
What to buy: Grape leaves can be found in jars in many gourmet and specialty stores.
This recipe was featured as part of our Greek Easter Celebration menu.
For the avgolemono:
Beverage pairing: Boutari Moschofilero, Greece. The grape Moschofilero is a mouthful to say, but the wine it makes is as light, clean, and fresh as the word is heavy. Its citric flavors are perfect for the lemony dolmathes, and it has a lovely floral perfume that will play nicely with the grape-leaf wrappers, parsley, and mint.
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