Avgolemono

Avgolemono or egg-lemon (from αυγολέμονο or αβγολέμονο), is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken. In Arabic, it is called tarbiya or beida bi-lemoune `egg with lemon`; and in Turkish terbiye. In Sephardic Jewish cuisine, it is called agristada or .....
Found on http://en.wikipedia.org/wiki/Avgolemono

avgolemono

(from the article `sauce`) ...vegetable oil, and hollandaise and its variations, which are hot emulsions of egg yolks and butter. Typical additions to these sauces are herbs, ...
Found on http://www.britannica.com/eb/a-z/a/130

Avgolemono

An egg and lemon mixtures used as a sauce or a soup base.
Found on http://www.encyclo.co.uk/local/20113
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