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Greek pastes, sauces and basics recipes

7 Greek pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

• Béchamel, sourced from Greece. A thick white sauce set with egg yolks, made stiffer than a sauce because it is a lid rather than a dressing. Egg.
• Paximathia, sourced from Greece. Bread baked once as a loaf and a second time as slices, until it is hard enough to keep for months. vegan.
• Skordalia, sourced from Greece. Garlic pounded into potato with oil beaten in, where the potato must be worked by hand or it turns to glue. vegan.
• Taramasalata, sourced from Greece. An emulsion built like a mayonnaise, where the oil goes in drop by drop and the colour is ivory rather than pink. Fish.
• Tirokafteri, sourced from Greece. Feta whipped with a roasted pepper and chilli, which is not an emulsion and is the only dip here a machine actually helps.
• Trahanas, sourced from Greece. Flour and soured milk cooked to a paste, dried hard over several days and broken into grains that keep for a year. vegetarian.
• Tzatziki, sourced from Greece. Strained yoghurt with cucumber squeezed dry, where every step is about taking water out before it can thin the bowl. vegetarian.

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