Avgolemono — Greek Egg-Lemon Soup and Sauce
Avgolemono is a family of Greek egg-lemon soups and sauces with Sephardic Jewish roots (agristada), thickened by tempering eggs with lemon juice and hot broth.
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Avgolemono
Avgolemono is a Greek family of egg-lemon emulsions of Sephardic Jewish origin (agristada), made by tempering eggs with lemon juice and hot broth to thicken soups and sauces without dairy.