Avgolemono
αυγολέμονο
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 jewish-italian cuisine. in sephardic jewish cuisine, it is called agristada or salsa blanco, and in jewish-italian, bagna brusca, brodettato, or brodo brusco. 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.
Source: Wikipedia
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