Greek sauces

Greek sauces are an integral part of Greek cuisine, known for their rich flavors and diverse ingredients. These sauces are used to enhance the taste of various dishes, including meats, vegetables, and seafood. This article will explore some of the most popular Greek sauces, their ingredients, and their culinary uses.

Tzatziki

Tzatziki is one of the most famous Greek sauces, made from a base of strained yogurt mixed with cucumbers, garlic, salt, olive oil, and often vinegar or lemon juice. Dill, mint, or parsley may also be added for extra flavor. Tzatziki is commonly served as a dip with pita bread, as a condiment for gyros, or as a side to grilled meats.

Skordalia

Skordalia is a thick puree made primarily from crushed garlic and a bulky base, which can be potatoes, walnuts, or bread soaked in water. It is blended with olive oil, vinegar, and sometimes lemon juice to create a smooth emulsion. Skordalia is often served with fried fish, boiled vegetables, or as a bread spread.

Melitzanosalata

Melitzanosalata, or Greek eggplant salad, is a flavorful dip made from roasted or grilled eggplant, olive oil, garlic, onion, and lemon juice. It can also include parsley or mint for freshness. This sauce is typically served as a dip with bread or as a side dish.

Taramosalata

Taramosalata is a traditional Greek sauce made from tarama, the salted and cured roe of cod or carp. The roe is mixed with bread or potatoes, olive oil, lemon juice, and onions to create a creamy, rich dip. It is commonly eaten during Lent and is served with olive oil-drizzled bread or raw vegetables.

Avgolemono

Avgolemono is a sauce and soup base made from egg yolks and lemon juice mixed with broth, heated until thickened. It is often used to enrich soups and sauces, giving them a creamy texture and a tangy flavor. Avgolemono can be found in dishes like chicken soup, dolma, and various vegetable and meat dishes.

Ladolemono

Ladolemono is a simple yet flavorful Greek sauce combining olive oil and lemon juice, often seasoned with oregano, salt, and pepper. It is typically used as a dressing for grilled fish, seafood, and vegetables.

Fava

In the context of Greek cuisine, Fava refers to a puree made from yellow split peas, cooked until soft and then blended with olive oil, onion, garlic, and lemon juice. It is garnished with olive oil, chopped onion, and capers. Fava is a staple in Greek meze platters and is enjoyed as a dip or spread.

Kafteri

Kafteri is a spicy sauce made from whipped feta cheese, hot peppers, olive oil, and lemon juice. It can also include yogurt to adjust the spiciness and texture. Kafteri is served as a dip or spread with bread and is popular for adding a spicy kick to dishes.