afoona
Agristada
Side Dishes

Agristada – Gluten-free version

A Sephardic egg and lemon sauce: gluten-free flour blend stirred into hot oil, eggs beaten with water, lemon juice and sugar, cooked over low heat while stirring until it thickens. Gluten-free version: Gluten-free flour blend.

⏱ 9 min

👨‍🍳 Method

  1. 1
    In a small pot, heat the oil.
    StoveSmall saucepan
  2. 2
    When the oil is quite hot, remove from the heat and add the gluten-free flour blend, stirring.
    Wooden spoon
  3. 3
    In a bowl, beat the eggs with the water, lemon juice and sugar.
    BowlWhisk
  4. 4
    Add the mixture to the pot and return to low heat. Stir constantly until the sauce thickens, just below a boil.
    Stove
  5. 5
    Keep cooking over low heat, stirring, for another 2 minutes after it thickens, to get rid of the floury taste.
    Stove
  6. 6
    Remove from the heat and season with salt. Taste, and add more lemon juice if needed.
118calories
4 gprotein
5 gcarbs
9 gfat
● protein 12%● carbs 16%● fat 72%

Per serving (105 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Bowl · Also works: Pot (None)
  • Whisk · Also works: Hand mixer (None) · 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
  • Wooden spoon · Also works: Silicone spatula (None) · Spoon / teaspoon (regular) (a regular spoon gets hot)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

  • Cooking after it thickens (minutes): 2

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