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My mom makes different types of Avgolemono depending on what she’s cooking:

Avgolemono for Soup

Avgolemono for Dolmades

  • Begin by making a light roue (equal parts butter & flour)
  • Add a ladle of broth to the roue
  • Add juice of 1-2 lemons and mix in
  • Take off the flame and add a tempered yolk and mix
  • Click here for Dolmades recipe


George Christidis