Avgolemono is a classic Greek egg-lemon sauce served with stuffed vine leaves. Blend the juice of two lemons with two beaten egg yolks and a little cornflour together in a small saucepan. Slowly add hot water, making sure the eggs don’t curdle. Cook over a gentle heat until the sauce thickens. Drizzle over the vine leaves to serve.
Popular in Arabic and Mediterranean countries, a yogurt sauce with cucumber and garlic makes a classic accompaniment to stuffed vine leaves. Add a diced cucumber and two crushed cloves of garlic to a large bowl of plain yogurt, stir in a tbsp of olive oil and a tsp of salt.