A SAUCE & A SOUP!
A BLEND OF LEMON & EGGS
Derived from a blend of lemon and eggs, avgolemono is a classic zesty sauce that compliments several Greek and Cypriot dishes. The term ‘avgolemono’ translates to ‘egg-lemon,’ which 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 its roots firmly in ancient Greece, with historical texts suggesting that various egg-based dishes were common throughout the ancient Greek world. Evidence also suggests that this sauce probably evolved from other ancient Greek sauces that utilised egg emulsions with citrus fruits, such as oranges and pomegranate.
A DISTINCT CULINARY FEATURE
Although cultivated in the Mediterranean region for thousands of years, Lemon originates from Asia. As Greek cuisine absorbed influences from neighbouring cultures, the combination of lemon and egg emerged as a distinct culinary feature, particularly in sauce and soup preparation. Its prominence in Greek cooking was solidified during the Byzantine era, where culinary techniques from the east intermingled with Greek traditions, giving 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, often creating a refreshing brightness for most meals. It aptly accompanies Cypriot cuisine and enhances several vegetables, seafood, and meat dishes. Generally passed down through generations, the method of making the sauce varies but has consistent ingredients. Modifications that see the addition of herbs like dill or parsley are common expanding the culinary application of the sauce.
PREFERRED DURING WINTER
The sauce embodies the warmth of home-cooked Cypriot meals and 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 the soup is often served as a starter during celebrations. Today, variations of avgolemono soup can be found in Arabic, Turkish, Jewish, Italian and Balkan cuisines.
PREFERRED DURING WINTER
The celebrated sauce also emphasises the importance of using fresh, local ingredients to create an authentic Greek flavour. This is primarily characterised by its preparation method. Whisking eggs and lemon juice usually creates a light creamy texture with a frothy consistency, without the need for additional cream. 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 and 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, symbolising 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, directly positively reflecting 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 and they have incorporated it 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, bridging the gap between tradition and innovation.
