avgolemono

From Greek αβγολέμονο / αυγολέμονο (avgolémono), from αβγό / αυγό (avgó, “egg”) + λεμόνι (lemóni, “lemon”).

• IPA^(key): /ˌɑv.ɡoʊˈlɛm.ə.noʊ/

avgolemono (usually uncountable, plural avgolemonos)

1. Any of a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth.
   • 2009, Margaret Fulton, Avgolemono: Margaret Fulton's Encyclopedia of Food and Cookery, page 17:

     Fish may be poached and the liquor used to make an avgolemono sauce.

   • 2010, Hallie Harron, Not Your Mother's Fondue‎^[1]:

     In Greece, avgolemono sauce is used in many recipes and is also made into a soup.

   • 2011, Lynn Alley, 50 Simple Soups for the Slow Cooker‎^[2]:

     Avgolemono is a traditional Greek chicken and lemon soup that rarely contains anything but chicken, lemon, eggs, and sometimes rice or onion.