Return to Content

Fiddleheads with Avgolemono Sauce

Fiddleheads with Avgolemono Sauce
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Chicken broth, lemon juice, and egg yolks create a silken sauce with zesty flavor - a piquant partner for fiddleheads.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 pound fiddleheads
  • 3 large egg yolks
  • 2 tablespoons lemon juice
  • 2/3 cup chicken broth
  • Salt and freshly ground pepper


1. Trim the fiddleheads and drop them into a large pot of boiling, salted water. Cook, uncovered, at a gentle bubble for 5 to 8 minutes or until crisp-tender. Drain in a colander set under cold running water. Shake gently to remove as much water as possible.
2. Whisk together the egg yolks and lemon juice until thick and pale yellow. Whisk in the chicken broth. Then pour the mixture into a small saucepan and place over medium-low heat. Cook, stirring, until the mixture thickens slightly.
3. Transfer the cooked fiddleheads to a serving dish. Sprinkle them with salt and pepper. Pour on the lemon sauce and serve immediately.
Updated Friday, November 19th, 2010

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111