Recipe courtesy of Christine’s Mom, Georgia.
Egg Lemon Sauce
Soak grape leaves in cold water to remove brine. Drain and set aside. Heat 1 tablespoon olive oil or clarified butter in a medium saucepan. Sauté onions and green onions until translucent. Add fresh herbs and cook slightly. Set aside and cool. Combine beef and rice with remaining ingredients and season to taste.
Fill each grape leaf with about 2 teaspoons of beef mixture. Roll up grape leaf, tucking in the ends. Tightly fit a layer of dolmades in the bottom of a medium saucepan. Layer the rest of the dolmades into the pot. Add just enough water to cover. Add remaining olive oil or clarified butter. Cover dolmades with a heavy plate. Cook over low heat for 45 minutes to one hour. Remove from saucepan. Reserve 1 cup cooking liquid.
Whisk together yolks and lemon juice until well combined. In a separate bowl whisk egg whites until frothy. Slowly pour warm cooking liquid into yolk/lemon mixture while whisking quickly. Add frothed egg whites and combine. Pour mixture over warm dolmades and serve.