Liaison: a Culinary Term for a Sauce Thickening Technique
Liaison: a Culinary Term for a Sauce Thickening Technique
Dec 29, 2022
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AVGOLEMONO; the Classic Greek Egg-Lemon Sauce 👇 Here I am demonstrating AVGOLEMONO for Dolmades at the request of one of my guests during my IKARIA CLASSES. It is one of the most popular sauces in Greek cuisine and one of the most famous Greek dishes worldwide. AVGOLEMONO is made with eggs, lemon juice, and hot broth, stock or pan juices. It can be used for dishes like Dolmades (stuffed grape leaves), or as a creamy, comforting liaison in soups, especially chicken or fish soups with rice or orz
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