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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Lemon
Lemon (Citrus limon) is a hybrid citrus fruit prized worldwide for its acidic juice, fragrant zest, and essential oil, widely used in cooking, baking, beverages, preserves, and as a natural souring agent across cuisines.