Tags: Food.
Avgolemono or egg-lemon (from Greek: αυγολέμονο or αβγολέμονο) is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth heated until they thicken. In Arabic it is called tarbiya or beida bi-lemoune ‘egg with lemon'; and in Turkish terbiye. In Sephardic Jewish cuisine it is called agristada or salsa blanco and in Italian cuisine bagna brusca brodettato or brodo brusco. It is also widely used in Balkan cuisine.
