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Что (кто) такое oil and lemon sauce - определение
EGG-LEMON-SAUCE
Tarbiya; Terbiye; Greek egg lemon soup; Agristada; Salsa blanco; Bagna brusca; Brodettato; Brodo brusco; Egg-lemon; Egg-lemon soup; Egg-lemon sauce; Avgolemono sauce; Lemon rice soup
lemon yellow
![A [[lemon chiffon]] cake](https://commons.wikimedia.org/wiki/Special:FilePath/Lemon Chiffon Cake.jpg?width=200 "A [[lemon chiffon]] cake")
![[[Lemon meringue pie]]](https://commons.wikimedia.org/wiki/Special:FilePath/Lemon Meringue Pie.jpg?width=200 "[[Lemon meringue pie]]")
![A lemon tree in [[Italy]]](https://commons.wikimedia.org/wiki/Special:FilePath/Lemon tree Italy.JPG?width=200 "A lemon tree in [[Italy]]")
SHADE OF YELLOW NAMED FOR ITS RESEMBLANCE TO THE FRUIT
Lemon chiffon; Cream lemon (color); Lemon (colour); Lemon cream (color); Lemon chiffon (color); Lemon yellow; Lemon Yellow; Lemon Chiffon; Lemonchiffon; Neon yellow; Lemon-yellow; Bitter lemon (color); CAE00D; FFFACD
also lemon-yellow
Lemon yellow or lemon is used to describe things that are pale yellow in colour.
COLOUR
lemon-yellow
SHADE OF YELLOW NAMED FOR ITS RESEMBLANCE TO THE FRUIT
Lemon chiffon; Cream lemon (color); Lemon (colour); Lemon cream (color); Lemon chiffon (color); Lemon yellow; Lemon Yellow; Lemon Chiffon; Lemonchiffon; Neon yellow; Lemon-yellow; Bitter lemon (color); CAE00D; FFFACD
see lemon yellow
Lemon (color)
SHADE OF YELLOW NAMED FOR ITS RESEMBLANCE TO THE FRUIT
Lemon chiffon; Cream lemon (color); Lemon (colour); Lemon cream (color); Lemon chiffon (color); Lemon yellow; Lemon Yellow; Lemon Chiffon; Lemonchiffon; Neon yellow; Lemon-yellow; Bitter lemon (color); CAE00D; FFFACD
Lemon or lemon-color is a vivid yellow color characteristic of the lemon fruit. Shades of "lemon" may vary significantly from the fruit's actual color, including fluorescent tones and creamy hues reflective of lemon pies and confections.
Википедия
Avgolemono
Avgolemono (Greek: αυγολέμονο or αβγολέμονο literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek, Arab, Sephardic Jewish, Turkish, Balkan and Jewish-Italian cuisine.
In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Jewish-Italian, bagna brusca, brodettato, or brodo brusco. In Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in Turkish terbiye. It is also widely used in Balkan cuisine.
