Do You Make Avgolemono Thick or Brothy?

[mj_toronto8]

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

 

[k_tsoukalas]

I agree that the ideal consistency really depends on what you're making! I grew up eating avgolemono, and I've always preferred it somewhere in the middle, too. I like it to have a little body, but I still want it to feel like a soup rather than a thick sauce.

When I'm making chicken avgolemono soup, I tend to focus more on getting the lemon flavor just right. I love that bright, tangy taste, and I probably lean toward using a little more lemon than some people do. However, I don't want it to overpower the chicken broth.

I also agree about lahanodolmades. That's one dish where a thicker avgolemono sauce makes perfect sense because you want it to cling to the cabbage rolls.

I think a lot of Greek cooking comes down to personal preference and instinct. Sometimes you just know when the flavor and consistency are right!