You are using an out of date browser. It may not display this or other websites correctly. You should upgrade or use an alternative browser.
avgolemono
Avgolemono (Greek: αυγολέμονο or αβγολέμονο) or egg–lemon is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek, Arab, Sephardic Jewish, Turkish, Balkan and Jewish-Italian cuisine.
In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Jewish-Italian, bagna brusca, brodettato, or brodo brusco. In Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in Turkish terbiye. It is also widely used in Balkan cuisine.
I love the contrast between the crunchy golden breadcrumbs, soft egg and the tangy sauce laced with capers.
Make no mistake, this simple dish can be a bit tricky to prepare. You need to use really fresh eggs so that they poach into satisfying plump shapes. You need to be ultra gentle when...
You could substitute an alternative firm fleshed fish, such as cod here. If you haven’t ever made Greek avgolemono sauce then you really should! Its much easier to make than you might think and all that is needed is egg, lemon and some stock. This refreshing bright and creamy sauce is delicious...
Delicate dill adds a delicious flavour to the lamb in these cabbage rolls and the sharpness of the creamy lemon sauce is perfect with lamb. This recipe is quite easy to make as there is no chopping required. Most versions of this Greek inspired dish use a mix of meat and rice for the stuffing...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.