# World Sauces — Mediterranean Sauces

> Brad's reference for Mediterranean sauces — tzatziki, tahini, toum, romesco, pesto, harissa, muhammara, aioli, bagna cauda, and more.

### Ladolemono
- **Country of Origin:** Greece
- **Ingredient Ratios:** 2:1 olive oil:lemon
- **Instructions:** Whisk or shake olive oil and lemon juice with salt until emulsified.
- **Typical Uses:** Finishing sauce for grilled seafood, meats, and vegetables.

### Tzatziki
- **Country of Origin:** Greece
- **Ingredient Ratios:** 3:2:1 yogurt:cucumber:olive oil
- **Instructions:** Drain grated cucumber; mix with yogurt, minced garlic, olive oil, lemon juice, and dill. Serve chilled.
- **Typical Uses:** Dip or sauce for grilled meats (gyros), vegetables, and mezze platters.

### Tahini Sauce
- **Country of Origin:** Levant
- **Ingredient Ratios:** 2:1:1 tahini paste:water:lemon juice
- **Instructions:** Whisk tahini with lemon juice, garlic, salt; thin gradually with cold water.
- **Typical Uses:** Dressing or dip for salads, falafel, shawarma, and vegetables.

### Toum (Lebanese Garlic Sauce)
- **Country of Origin:** Lebanon
- **Ingredient Ratios:** 1:6:1 garlic:oil:lemon juice
- **Instructions:** Blend garlic with salt; slowly drizzle in neutral oil to emulsify, finish with lemon juice.
- **Typical Uses:** Spread on grilled chicken, shawarma, and wraps.

### Romesco
- **Country of Origin:** Spain
- **Ingredient Ratios:** 3:5:6 roasted red peppers:tomatoes:walnuts
- **Instructions:** Blend roasted peppers, tomatoes, walnuts, garlic, vinegar, olive oil into a thick sauce.
- **Typical Uses:** Served with roasted vegetables, seafood, and meats; dip for bread.

### Pesto Genovese
- **Country of Origin:** Italy
- **Ingredient Ratios:** 3:1:1:2 basil:pine nuts:Parmesan:olive oil
- **Instructions:** Crush garlic & pine nuts; blend with basil, cheese, olive oil into a paste.
- **Typical Uses:** Tossed with pasta, spread on bread, condiment for grilled meats or fish.

### Italian Salsa Verde
- **Country of Origin:** Italy
- **Ingredient Ratios:** 3:4:1 parsley:olive oil:lemon juice
- **Instructions:** Blend parsley, capers, anchovies, garlic, lemon; stir in olive oil.
- **Typical Uses:** Served with boiled/roasted meats, eggs, and sandwiches.

### Skordalia
- **Country of Origin:** Greece
- **Ingredient Ratios:** 1:6:3 garlic:potato:olive oil
- **Instructions:** Mash boiled potatoes; mix with crushed garlic, olive oil, vinegar until creamy.
- **Typical Uses:** Dip/spread for bread & pita; side for roasted vegetables or fish.

### Aioli
- **Ingredient Ratios:** 1:8:0.5 egg yolk:olive oil:garlic
- **Instructions:** Whisk yolk with garlic; slowly drizzle in olive oil to emulsify; season with lemon.
- **Typical Uses:** Dip for fries & vegetables; spread for sandwiches & burgers.

### Muhammara
- **Country of Origin:** Syria
- **Ingredient Ratios:** 3:2:1 roasted red peppers:walnuts:olive oil
- **Instructions:** Blend roasted peppers with walnuts, olive oil, breadcrumbs, garlic, pomegranate molasses, spices.
- **Typical Uses:** Dip with pita; spread on sandwiches; accompaniment to grilled meats/fish.

### Chermoula
- **Country of Origin:** Morocco
- **Ingredient Ratios:** 4:4:3 parsley:cilantro:olive oil
- **Instructions:** Blend herbs with garlic, spices, lemon; drizzle in olive oil.
- **Typical Uses:** Marinade or sauce for fish, meat, stirred into soups or salads.

### Zhug
- **Ingredient Ratios:** 3:1:3 cilantro+parsley:hot chiles:olive oil
- **Instructions:** Blend herbs, chiles, garlic, spices; mix in olive oil to emulsify.
- **Typical Uses:** Condiment for falafel, grilled vegetables, meats, eggs.

### Harissa
- **Country of Origin:** Tunisia
- **Ingredient Ratios:** 4:1:1 dried chilies:garlic:olive oil
- **Instructions:** Soak chilies; blend with garlic, spices; add olive oil to smooth paste.
- **Typical Uses:** Flavor soups, stews, marinades; condiment on vegetables, meats, sandwiches.

### Matbucha
- **Country of Origin:** Morocco
- **Ingredient Ratios:** 8:1:1 tomatoes:hot peppers:olive oil
- **Instructions:** Simmer tomatoes, peppers, garlic, paprika in olive oil until jam-like.
- **Typical Uses:** Dip/spread with bread; base for shakshuka.

### Bagna Cauda
- **Country of Origin:** Italy
- **Ingredient Ratios:** 2:1:1:1 anchovies:garlic:butter:olive oil
- **Instructions:** Sauté garlic & anchovies in olive oil; whisk in butter off heat.
- **Typical Uses:** Warm communal dip for raw vegetables & bread.

## Details

- **Category:** Cooking
- **Tags:** cooking, mediterranean, sauces, tzatziki, tahini, toum, romesco, pesto, harissa, muhammara, aioli, chermoula

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