avgolemono
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English[edit]
Etymology[edit]
From Greek αυγολέμονο (avgolémono), from αυγό (avgó, “egg”) + λεμόνι (lemóni, “lemon”).
Pronunciation[edit]
Noun[edit]
avgolemono (usually uncountable, plural avgolemonos)
- Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
- 2009, Margaret Fulton, Avgolemono: Margaret Fulton's Encyclopedia of Food and Cookery, page 17:
- Fish may be poached and the liquor used to make an avgolemono sauce.
- 2010, Hallie Harron, Not Your Mother's Fondue[1]:
- In Greece, avgolemono sauce is used in many recipes and is also made into a soup.
- 2011, Lynn Alley, 50 Simple Soups for the Slow Cooker[2]:
- Avgolemono is a traditional Greek chicken and lemon soup that rarely contains anything but chicken, lemon, eggs, and sometimes rice or onion.
Translations[edit]
family of sauces and soups made with egg, lemon juice and broth
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