A SAUCE & A SOUP!
THE PERFECT BLEND OF LEMON & EGG
Avgolemono, or lemon and egg sauce, is created from a perfect blend of lemon and egg. It is a classic, zesty sauce that complements several Greek and Cypriot recipes. The term ‘avgolemono’ translates to ‘egg-lemon.’ This aptly describes the essential ingredients for the sauce. Also used to describe a specific soup, avgolemono represents both Greek and Cypriot tastes perfectly. Renowned for its unique flavour and creamy texture, the sauce has roots that are found in ancient Greece. Historical texts suggest that various egg-based dishes were common throughout the ancient Greek world.Â
A DISTINCT CULINARY FEATURE
Although cultivated in the Mediterranean region for thousands of years, the CITRUS FRUITS originate from Asia. Evidence suggests that avgolemono sauce probably evolved from other sauces that also utilised egg emulsions with other fruits. These included eggs mixed with both oranges and pomegranates. As Greek cuisine absorbed influences from neighbouring cultures, the combination of lemon and egg emerged as a distinct culinary feature. This was found particularly in sauce and soup preparation. The prominence of the sauce in Greek cooking was solidified during the Byzantine era after culinary techniques from the east intermingled with Greek traditions. This gave rise to a series of new complex flavours that included both egg and lemon sauces.
A VERSATILE SAUCE
The versatility of this sauce is evident, and it often creates a refreshing brightness for most meals. It aptly accompanies Cypriot cuisine and enhances several vegetable, seafood, and meat dishes. Generally passed down through generations, the method of creating the sauce often varies. It does, however, maintain consistent ingredients of both egg and lemon. Modifications that see the addition of herbs like dill or parsley are common. This often expands the culinary application of the sauce.
PREFERRED DURING WINTER
The sauce embodies the warmth of home-cooked Cypriot meals. A good example of this is in the form of a tangy base for avgolemono soup. Although preferred during winter, this soup is served all year round. It is enhanced by orzo rice and tender chicken and is especially appreciated for its nourishing qualities and comforting balance. The soup is also a popular choice for those recuperating from various winter ailments. The soup also comes to prominence during the Christmas and Easter periods, when it is often served as a starter during celebrations. Today, variations of avgolemono soup can be found in Arabic, Turkish, Jewish, Italian and Balkan cuisines.
FRESH LOCAL INGREDIENTS
The celebrated sauce also emphasises the importance of using fresh, local ingredients. It’s authentic Greek flavour primarily characterised by its preparation method. Whisking eggs and lemon juice usually creates a light, creamy texture that has a frothy consistency. Tempering the mixture with a hot chicken stock prevents the eggs from scrambling and allows the sauce to maintain its silky consistency.
A CULINARY AMBASSADOR
Avgolemono sauce often serves as a culinary ambassador for Greek and Cypriot cuisine internationally. Its simple, yet exquisite flavours have resonated with food lovers worldwide. Reinforcing its role as a food that connects people, the sauce is often prepared for gatherings, celebrations, and religious occasions. This forms a good example of the sauce’s cultural significance that extends beyond its taste. With this in mind, this sauce symbolises comfort, family, and heritage within Greek and Cypriot culture.Â
FRESH INGREDIENTS
Steeped in history, culture, and love, avgolemono sauce remains a shining example of how a simple combination of fresh ingredients can create good food. It has also become an emblem of the Greek and Cypriot identity, which positively reflects both cuisines. The sauce remains at the forefront and invites the world to appreciate the nuanced processes that transform humble ingredients into culinary masterpieces.
A CYPRIOT CONCEPT
Despite being traditionally associated with Greek and Cypriot cuisine, the concept of avgolemono sauce has gained recognition in the broader culinary sense. Several chefs and culinary figures, from around the world, have experimented with its flavours. Several have successfully incorporated the sauce into elements of fusion cuisine. This further attests to its versatility and appeal, which has led to chefs introducing avgolemono-inspired sauces to several Italian and Middle Eastern dishes. This has created an exciting culinary dialogue that has incorporated contemporary techniques while respecting the roots of the sauce. With this in mind, it can be said that this sauce has managed to bridge the gap between tradition and innovation.
