Avgolemono: egg-lemon sauce prepared by adding fresh lemon juice to whisked eggs.
Avgolemono
A Greek soup or sauce that is traditionally made with the cooking liquid from fish or chicken, combined with eggs and lemon juice.
Avgolemono: An egg and lemon mixtures used as a sauce or a soup base.
Lemon juice (and sometimes also grated lemon peel) is the key ingredient in the famed Greek yolk-lemon sauce avgolemono [αυγοÎ"Îμονο].
Frequently seen Stateside in pasta salads, orzo is a small, rice-shaped pasta often found in the Greek lemon-egg soup called avgolemono.
The following Greek Cooking terms are the most common methods of cooking these foods in Greece and will help you understand how the meals are different to other Greek foods when you see them in Greek food recipes. Avgolemono - egg and lemon are ...
Many of the pilgrims of Eastern Orthodoxy are Greek and so one will find Greek Christmas dishes being served in the Holy Land, such as fassoulatha, a bean soup, or dishes with avgolemono sauce, ...
Greek Chicken-Lemon Soup (Avgolemono)
Rich Cocoa Fudge
Stovetop Macaroni & Cheese
Classic Mashed Potatoes
Homemade Baking Mix (Bisquick)
Boston Cream Pie
Mussels Pernod
Sauce Châteaubriand
Potatoes Lyonnaise ...
avgolemono (Gr.) A soup made from egg yolks and lemon juice, com-
bined with chicken stock and rice, that is very popular in the Balkans; also a sauce made from egg yolks and lemon juice.
azafran (Sp.) Saffron.
azucar (Sp.) Sugar.
 See also: Sauce, Rice, Juice, Soup, Fish
  
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