d_kakavouli
Active member
I see in some Greek recipes, such as for stuffed cabbage, that some of these dishes are finished by an avglemeno sauce. However, sometimes they just say "finish with Avgolemono" and the recipes, which are homemade, don't go into detail about how to make it.
These recipes were written by friends and other people. I think they just assume everyone knows how to do it.
I understand the general concept of making a sauce like this, but where are they getting the broth for it? Is there a different process to take than the one needed to make the soup?
These recipes were written by friends and other people. I think they just assume everyone knows how to do it.
I understand the general concept of making a sauce like this, but where are they getting the broth for it? Is there a different process to take than the one needed to make the soup?