Augolemono (read avgolemono) is the basic think in greek cuisine, and at the same time is something completely unknown in other part of the world.
It’s an egg mixed with olive oil and lemon. It sounds a bit bizzare, but Greek add it to almost everything – to fish soup, vegetable soup, chicken broth and even stuffed cabbage rolls.
So if we are serious about greek flavors, we need to know how to do it. Augolemono completely changes the taste of the dish, adds such a Greek taste …
Augolemono
Cuisine: Greek cuisineDifficulty: EasyPrep time
5
minutesIngredients
150 milliliters of lemon juice
150 milliliters of olive oil
2 eggs
Directions
- Pour all ingredients into a mixer and mix.
- Then take some soup from the pot with a spoon and pour it into the mixer, the point is to reduce the temperature differences between augolemono and the cooking dish.
- Repeat until the augolemono is warm and put it into the soup (last five minutes of cooking the dish).
