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
Wikidata facts
- Country of origin
- Greece
- Material used
- egg as food
- Image
- Avgolemono Soup and Grilled Chicken and Mango Salad.jpg
Show 3 more facts
- Commons category
- Avgolemono
- native label
- Αυγολέμονο
- cuisine
- Greek cuisine
Sources (1)
via Wikidata · CC0
~3 min read
Encyclopedic overview
4 sectionsContents
- Similar foods
- See also
- References
- Bibliography
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.