Chowhound: 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.

For the dolmathes:

• 60 grape leaves (fresh or jarred)
• 1 pound ground beef
• 1/2 medium yellow onion, finely chopped
• 1/2 cup white rice (such as jasmine or basmati)
• 6 tablespoons olive oil
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh mint
• 4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups low-sodium chicken broth

For the avgolemono:

• 3 large eggs
• 1/3 cup lemon juice (from 2 medium lemons)
• 1 cup hot reserved cooking liquid from dolmathes

For the dolmathes:

1. If using fresh grape leaves, Prepare an ice water bath and set aside. To prepare grape leaves, bring a medium pot of water to a rolling boil over high heat, add grape leaves, and cook for 5 to 10 minutes (depending upon the size of the leaves) or until leaves are tender but still hold their shape.
2. Remove grape leaves from the water and submerge them in the ice water bath. Drain.
3. If using jarred grape leaves, place leaves in a strainer and discard the liquid. Carefully separate the leaves, rinse with cold water, and let drain.
4. Combine all remaining ingredients except 2 tablespoons of the olive oil and the chicken broth in a medium bowl, and mix until thoroughly combined.
5. Lay out one grape leaf and remove the tough stem. Place 2 to 3 teaspoons (depending upon the size of the leaf) of filling in the center.
6. Carefully fold the top and sides of the leaf over the filling.
7. Roll tightly into a cylinder (it should look like a miniature football).
8. Arrange dolmathes side by side in a medium saucepan until the bottom of the pan is completely covered. Continue layering dolmathes until they are all in the pan. Add chicken broth and remaining 2 tablespoons olive oil.
9. Cover the pan and cook over medium heat until dolmathes are cooked through, about 35 minutes. Remove dolmathes to a serving platter, and measure remaining cooking liquid, reserving 1 cup to make the avgolemono sauce. Cover dolmathes loosely with foil to keep warm.

For the avgolemono:

1. In an electric mixer fitted with the whip attachment, beat eggs on high speed until they begin to get foamy, about 3 minutes.
2. Add lemon juice in a steady stream, and continue beating for an additional minute.
3. Add hot cooking liquid from the dolmathes, and whip for 1 minute more.
4. Pour sauce back into the pot used to cook the dolmathes or into another medium pot. Stirring constantly, heat sauce over low heat until steaming, about 3 minutes. Do not let it come to a boil.
5. Season with kosher salt to taste.
6. Pour over warm dolmathes or serve on the side.

• Grape leaves can be found in jars in many gourmet and specialty stores.
• Better yet, pick the grape leaves from neighborhood vines. Best when using smaller spring leaves - they almost melt in your mouth.