Avgolemono Avgolemono or egg-lemon, is a family of
Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken. In Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in Turkish terbiye. In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusco. It is also
widely used in Balkan cuisine.
Uses:
As a sauce, it is used for warm dolma, for vegetables like artichokes, and for stew-like dishes where the egg-lemon mixture is used to thicken the cooking juices, such as the Greek pork with celery and the Turkish yuvarlak. In some Middle Eastern cuisines, it is used as a sauce for chicken or fish. Among Italian Jews, it is served as a sauce for pasta or meat.
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Avgolemono
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Avgolemono
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