Greek Sauce
A Greek sauce is olive oil and lemon, salt and oregano. Tzatziki for the meat, skordalia for the fish, ladolemono for everything else. The sauce is short. The ingredients have to be honest.
Featured greek sauce recipes
- Tzatziki, the right strain — Maria Stavros · Kalamata, Greece · Maria: strain the yogurt, salt the cucumber, garlic, dill, oil. Three hours rest.
- Ladolemono, oil-and-lemon — Yannis Petrou · Athens, Greece · Yannis: olive oil, lemon, oregano, salt. For grilled fish, anything green.
- Skordalia, garlic-bread sauce — Iris · Northern Greece · Stale bread, garlic, vinegar, olive oil. Pounded by hand.
- Melitzanosalata, eggplant dip — Iris · Athens, Greece · Charred eggplant, lemon, garlic, olive oil. Smoke is the seasoning.
- Tirokafteri sauce, spicy feta — Iris · Northern Greece · Whipped feta, hot pepper, vinegar, oil. For grilled meats, for pita.
- Greek lemon vinaigrette — Iris · Athens, Greece · Olive oil, lemon, mustard, oregano. For horiatiki, for grilled vegetables.
- Kapnisti, smoky tomato sauce — Iris · Northern Greece · Charred tomato, garlic, smoked paprika, olive oil. For pasta, eggs, fish.
- Avgolemono, sauce form — Iris · Athens, Greece · Egg yolks, lemon, hot stock tempered in. For lamb, for stuffed vegetables.
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