Egg-based sauces

Sauce made of clarified butter

classic sauce

Avgolemono ( or literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.

cold egg sauce

Yuvarlakia or giouvarlakia () is a Greek dish; it consists of balls of ground meat, rice, and seasonings, cooked in a pot in water or meat broth. The mixture is similar to that used for making sarma. They may be served in tomato or avgolemono sauce. Depending on the thickness of the sauce, it may be considered a soup or a stew.

British sauce, made of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegar