Avgolemono | Wikipedia audio article
Channel: wikipedia tts
Date: 10/12/2018

This is an audio version of the Wikipedia Article:
Avgolemono


00:00:39 1 Sauce
00:01:09 2 Soup
00:02:04 3 History
00:02:29 4 See also
00:02:47 5 Notes
00:02:55 6 Bibliography



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SUMMARY
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Avgolemono, avgolémono (from Greek: αυγολέμονο or αβγολέμονο) 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.
In Sephardic Jewish cuisine – which possibly invented it –, it is called agristada or salsa blanco, and in Italian cuisine, 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.