Avgolemono is both a sauce and a soup, made by blending egg yolks and lemon juice with warm broth, usually chicken, lamb, vegetable, or fish stock. It's gently heated to create a silky, tangy emulsion that thickens without curdling.

 

🥣 Avgolemono (Greek: αυγολέμονο)

Literal meaning: "Egg–Lemon"

🧾 What is Avgolemono?

It is a traditional element of Greek cuisine, but similar versions also appear in Sephardic Jewish, Turkish, Arab, and Balkan cuisines.

🥄 Forms of Avgolemono

1. Soup (Soupa Avgolemono)

A hearty and comforting dish, especially common in Greek households.

Common ingredients:

• Chicken broth

• Shredded chicken

• Rice or orzo pasta

• Eggs (whole or yolks)

• Fresh lemon juice

• Salt, pepper

2. Sauce (Avgolemono Saltsa)

Used as a creamy finishing touch for:

• Dolmades (stuffed grape leaves)

• Lahanodolmades (cabbage rolls)

• Braised lamb or chicken

• Fish dishes

🧪 How It Works: Emulsion Magic

The egg yolks act as emulsifiers, while lemon juice brings brightness. To avoid curdling, hot broth is added slowly (tempering) to the egg-lemon mixture before combining it all.

The result is a rich, creamy texture—without cream or dairy—purely from the emulsification process.

🧑‍🍳 How to Make Avgolemono Soup (Classic Greek Recipe)

Ingredients:

• 6 cups chicken broth (or vegetable/fish)

• 1 cup cooked chicken, shredded (optional)

• ½ cup orzo or rice

• 2–3 eggs

• Juice of 2 lemons

• Salt and pepper to taste

• Fresh dill or parsley (optional)

Instructions:

1. Boil the broth: In a pot, bring the broth to a boil. Add orzo or rice and cook until tender.

2. Prepare avgolemono mix:

   • In a bowl, whisk eggs and lemon juice until frothy.

3. Temper the mixture:

   • Slowly add a ladle of hot broth into the egg-lemon mix while whisking constantly.

   • Repeat with 1–2 more ladles until the mix is warmed.

4. Combine and thicken:

   • Reduce soup to low heat. Gently stir in the tempered avgolemono.

   • Stir continuously for 2–3 minutes until the soup thickens slightly.

   • Do not boil after adding the egg mixture — it will curdle!

5. Add chicken (if using), season, and serve warm.

6. Garnish with fresh dill or parsley.

🧂 Avgolemono Sauce (as a topping)

Great for meats, dolmades, and veggies.

Ingredients:

• 1 cup warm broth

• 2 egg yolks

• Juice of 1 lemon

• Salt and pepper

Steps:

1. Whisk egg yolks and lemon juice in a bowl.

2. Slowly temper with warm broth.

3. Return to pan over low heat, stirring constantly until slightly thickened (do not boil).

4. Spoon over your dish and serve immediately.

🍽️ Serving Suggestions

• Soupa Avgolemono is commonly served as a starter or light main course, especially in winter or during Easter (with lamb or chicken).

• Avgolemono Sauce is the perfect complement for:

  • Dolmades (stuffed grape leaves)

  • Braised lamb

  • Stuffed cabbage (Lahanodolmades)

  • Steamed vegetables

  • Grilled fish or seafood

🌍 Cultural & Historical Notes

• Ancient Origins? There's debate, but versions of avgolemono trace back to Sephardic Jewish cuisine, where a similar sauce called Agristada was used.

• It evolved in the Ottoman Empire, spreading into Balkan and Middle Eastern cuisines.

• In Greek Orthodox fasting seasons, it's often made without meat.

📦 Storage Tips

• Avgolemono does not reheat well, as reheating may curdle the eggs.

• Best to consume fresh.

• If storing, reheat gently on low heat, stirring constantly—do not boil.

🧠 Fun Fact

• The Greek word αυγό (avgo) means egg, and λεμόνι (lemoni) means lemon.

• Avgolemono gives the illusion of creaminess without any dairy — making it a great option for lactose-intolerant or dairy-free diets.

🧾 Nutrition (approx. per 1-cup soup serving)

Nutrient	Amount
Calories	~180 kcal
Protein	~10g
Carbohydrates	~15g
Fat	~9g
Vitamin C	High (from lemon)

Would you like a printable recipe card, video walkthrough, or a version tailored for vegetarians or low-carb diets? I'd be happy to help with that! 🍋🥚

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