αυγολέμονο -> avgolemono, egg-lemon sauce

spiros

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αυγολέμονο -> avgolemono, egg–lemon sauce

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 Italian cuisine.
Avgolemono - Wikipedia


 

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