avgolemono
Sign in to saveAvgolemono ( 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.
Key facts
- Food.name
- Avgolemono
- Food.image
- Avgolemono_soup.jpg
- Food.type
- Sauce and soup
- Food.main_ingredient
- Eggs, lemon juice, broth
via Wikipedia infobox
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Encyclopedic overview
4 sectionsContents
- Similar foods
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- References
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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.
Avgolemono can be used to thicken soups and stews. Yuvarlakia is a Greek meatball soup made with rice and meat meatballs that are cooked in liquid. Avgolemono is added to the soup to thicken it. Magiritsa soup is a Greek avgolemono soup of lamb offal served to break the fast of Great Lent.
Excerpted from Wikipedia’s “avgolemono” article, available under the CC BY-SA 4.0 licence.