[ ahv-goh-lem-uh-noh; Greek ahv-gaw-le-maw-naw ]
/ ˌɑv goʊˈlɛm əˌnoʊ; Greek ˌɑv gɔˈlɛ mɔ nɔ /
noun Greek Cookery.
a soup or sauce made with beaten eggs, lemon juice, and usually chicken broth.
Origin of avgolemono
1960–65; Modern Greek augolémono, equivalent to augó, abgó egg (pronunciation avγó), classical Greek tò ōión the egg, plural tà ōiá (cf. oo-), altered by fusion of article and noun, v and γ filling vocalic hiatus, merger of singular and plural forms, and separation of the article as t’ + -lemono variant (in compounds) of lemóni lemon < Italian limone ≪ Persian; see lemon
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
British Dictionary definitions for avgolemono
/ (ˌævɡəˈlɛmənəʊ) /
a Greek soup made with eggs, lemon juice, and rice
Word Origin for avgolemono
C20: from Modern Greek
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012