Avgolemono

Avgolemono, avgolémono (Greek: αυγολέμονο or αβγολέμονο)[1] or egg–lemon sauce, 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, Turkish, Arab, Sephardic Jewish, Balkan, and Italian cuisine.

Avgolemono
TypeSauce and soup
Main ingredientsEggs, lemon juice, broth

In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusco.[2] 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.[3]

Sauce

As a sauce, it is used for warm dolma, for vegetables like artichokes, and for stew-like dishes where the egg-lemon mixture is used to thicken the cooking juices, such as the Greek pork with celery and the Turkish ekşili köfte. In some Middle Eastern cuisines, it is used as a sauce for chicken or fish. Among Italian Jews, it is served as a sauce for pasta or meat.[4]

Soup

As a soup, it usually starts with chicken broth, though meat (usually lamb), fish, or vegetable broths are also used. Typically, rice, orzo, pastina, or tapioca[5] 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 the meat and vegetables reserved from the broth. Magiritsa soup is a Greek avgolemono soup of lamb offal served to break the fast of Great Lent.

The soup is usually made with whole eggs, but sometimes with just yolks. The whites may be beaten into a foam separately before mixing with the yolks and lemon juice, or whole eggs may be beaten with the lemon juice. The starch of the pasta or rice contributes to stabilizing the emulsion.

History

Agristada was made by Jews in Iberia before the expulsion from Spain with verjuice, pomegranate juice, or bitter orange juice, but not vinegar. In later periods, lemon became the standard souring agent.[2]

gollark: They don't seem to have many WD disks in that.
gollark: Hmm. Perhaps seagate somewhat bad then.
gollark: ```ID# ATTRIBUTE_NAME FLAG VALUE WORST THRESH TYPE UPDATED WHEN_FAILED RAW_VALUE 1 Raw_Read_Error_Rate 0x002f 200 200 051 Pre-fail Always - 2 3 Spin_Up_Time 0x0027 179 171 021 Pre-fail Always - 2033 4 Start_Stop_Count 0x0032 001 001 000 Old_age Always - 168316 5 Reallocated_Sector_Ct 0x0033 200 200 140 Pre-fail Always - 0 7 Seek_Error_Rate 0x002f 200 200 051 Pre-fail Always - 0 9 Power_On_Hours 0x0032 079 079 000 Old_age Always - 15354 10 Spin_Retry_Count 0x0032 100 100 000 Old_age Always - 0 11 Calibration_Retry_Count 0x0032 100 100 000 Old_age Always - 0 12 Power_Cycle_Count 0x0032 098 098 000 Old_age Always - 2564192 Power-Off_Retract_Count 0x0032 200 200 000 Old_age Always - 320193 Load_Cycle_Count 0x0032 088 088 000 Old_age Always - 336830194 Temperature_Celsius 0x0022 126 080 000 Old_age Always - 21196 Reallocated_Event_Count 0x0032 200 200 000 Old_age Always - 0197 Current_Pending_Sector 0x0032 200 200 000 Old_age Always - 0198 Offline_Uncorrectable 0x0030 100 253 000 Old_age Offline - 0199 UDMA_CRC_Error_Count 0x0032 200 200 000 Old_age Always - 2200 Multi_Zone_Error_Rate 0x0008 200 200 000 Old_age Offline - 0240 Head_Flying_Hours 0x0032 088 088 000 Old_age Always - 8931```Wow, this disk is in a great state.
gollark: I don't see why I would want dead ones.
gollark: Certainly not to the extent that you'd expect piles of dead ones.

See also

References
  1. Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας
  2. Gil Marks, The Encyclopedia of Jewish Food, 2010, ISBN 0-470-39130-8, p. 5
  3. Maria Kaneva-Johnson, Balkan Food and Cookery, 1995, ISBN 0-907325-57-2, p. 349
  4. Joyce Esersky Goldstein, Cucina Ebraica: Flavors of the Italian Jewish Kitchen, 1998, ISBN 0-8118-1969-8, p. 166
  5. Claudia Roden, A Book of Middle Eastern Food, 1968, ISBN 978-0-394-71948-1, p. 111

Bibliography
  • Alan Davidson, The Oxford Companion to Food, Oxford, 1999. ISBN 0-19-211579-0.
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