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Avgolemono is a family of Greek and other eastern Mediterranean sauces made with egg yolks and lemon mixed with broth, heated until they thicken but before they boil, so the egg doesn't curdle. Avgolemono is the Greek name, meaning egg-lemon; in Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon', and in Turkish terbiye.

It is the typical sauce used on warm dolmades and youvarlakia, added just before serving to thicken and assimilate the cooking juices. In Middle Eastern cuisines, it is used as a sauce for chicken or fish.

See also


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

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