Description

Description
The name “avgolemono” literally translates from Greek to “egg-lemon”. It is made by whisking eggs and fresh lemon juice, then slowly tempering the mixture with hot broth (from the dish it will be used in) to prevent the eggs from curdling, before stirring it back into the main pot. This technique creates a rich, protein-packed, and low-fat sauce without needing any cream. 

Common Uses
The sauce is versatile and is used in a variety of Greek dishes: 
Soups: Most notably Avgolemono soup (Greek lemon chicken soup), which often includes rice or orzo pasta.
Meat dishes: Poured over meatballs (yuvarlakia), chicken, lamb, or pork fricasée.
Vegetable dishes: Used with dolmades (stuffed grape leaves), stuffed cabbage rolls, artichokes, and roasted vegetables. 

Nutritional Information (per 100g serving)
The exact nutritional content for a standard 100g serving of Avgolemono sauce varies because it is typically made as part of a larger recipe, and the amount of broth, eggs, and lemon can differ. 
However, the sauce itself is considered healthy, providing protein from the eggs and chicken (if using chicken broth) and Vitamin C from the lemons. It is generally low in fat and calories, with one recipe for the full soup yielding approximately 200–275 kcal per serving. 

Key Ingredients
The core ingredients are simple: 
Eggs: For thickening and richness.
Fresh lemon juice: For the characteristic tangy flavor.
Broth: Chicken, meat, fish, or vegetable broth is used as the base and tempering agent.
Optional: Cornstarch or flour can sometimes be added to further thicken the sauce, and fresh herbs like dill or parsley are used for garnish.