Avgolemono
Greek egg-lemon sauce or soup
Avgolemono (Greek: αυγολέμονο or αβγολέμονο literally egg-lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, then reduced.
Avgolemono can be used to thicken soups and stews. For instance, the traditionally Greek meatball soup Yuvarlakia, made with rice and meatballs that are cooked in liquid, has avgolemono added to the soup to thicken it. Magiritsa is a Greek avgolemono soup of lamb offal served to break the fast of Great Lent.
As a soup, avgolemono usually starts with chicken broth, though meat (usually lamb), fish, or vegetable broths are also used. Typically, rice, orzo, pastina, or tapioca are cooked in the broth before the mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is often served with pieces of meat and vegetables reserved from the broth.
The soup is usually made with whole eggs, but sometimes with just yolks. The egg whites may be beaten into an egg white foam separately before mixing with the yolks and lemon juice, or whole eggs may be beaten with the lemon juice.
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