Sauces
Sauces are another, often necessary, addition to food. Although sauces may not be Greek in inspiration or origin, they have been successfully "imported" into many Greek recipes, enriching their flavour. Attention is needed, however, in both their preparation and combination, as the wrong choice can literally render the most delicious Greek dishes useless. Remember: more is not always best.
OLIVE OIL AND LEMON SAUCE
1 cup extra virgin olive oil
½ cup lemon juice
A little salt
Oregano or thyme
Thoroughly whisk all the ingredients together. Pour over grilled fish and lobster cooked over charcoal, sprinkle with oregano or thyme.
TOMATO SAUCE
1 kilo ripe tomatoes
½ cup olive oil
2 onions
1 clove garlic
Salt and black pepper
Basil
Slice the onions and the tomatoes. Heat the olive oil in a saucepan and fry the onions and garlic for about five minutes until browned. Add the tomatoes and stir using a wooden spoon. Add 2 glasses water, salt and pepper and heat slowly for half an hour, until the sauce thickens. Garnish with basil, as an accompaniment to pasta dishes.
GARLIC SAUCE
4 cloves of garlic
1 cup of olive oil
3 heaped tablespoons of flour
Vinegar
Salt
Put some of the flour in a saucepan to brown. Crush the garlic and the salt together and add the vinegar. Stir this in the saucepan, pouring in some water. As soon as it boils and thickens a little, the sauce is ready to be used.
HOME-MADE MAYONNAISE
2 egg yolks
2 tea cups extra virgin olive oil
White pepper
Salt
Juice of half a lemon
3 soup spoons vinegar
In a bowl, use a wooden spoon to beat the egg yolks with some of the olive oil. When the mixture begins to stiffen, add the remaining olive oil drop by drop. When the mayonnaise has solidified, mix in the pepper, salt, vinegar and lemon juice.
