Bagna Brusca

Egg-and-Lemon Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Brusca means “tart” or “sour,” and bagna comes from bagnare, “to wet” or “to bathe.” This sauce is related to the Sephardic agristada, made with sour grape juice (verjus), and it resembles the familiar Greek and Turkish egg-and-lemon avgolemono sauces used for thickening meat and vegetable stews at the last minute.

Edda Servi Machlin calls this same sauce brodo brusco (sour broth) because she uses beef broth as the ba