Sauce Series Module 2: Europe - 20 Essential Sauces from Paris to Athens

Europe built an empire on sauces.

While Asia was fermenting and spicing, Europe was reducing, emulsifying, and turning butter into liquid gold.

European sauces are about technique. The French codified five “mother sauces” that spawn hundreds of derivatives. The Italians proved that simple ingredients, treated with respect, need no complexity. The Mediterranean showed that olive oil, garlic, and time can create magic.

This module covers 20 sauces that define European cooking—from the classics that every culinary student must master, to regional specialties that deserve more attention.

The European Sauce Philosophy

Part 1: The Five French Mother Sauces

In 1903, Auguste Escoffier codified French cooking by identifying five “mother sauces” (sauces mères)—foundational sauces that could be transformed into hundreds of derivatives.

Why they matter: Once you understand these five, you understand the logic of Western sauce-making.

Lesson 2.1: Béchamel

Origin: France (Mother Sauce) Flavor Profile: Creamy, mild, velvety Use Case: Lasagna, vegetables, gratins

The Story

Named after Louis de Béchamel, a 17th-century financier and steward to King Louis XIV.

Did he invent it? Probably not. Did he popularize it at court? Maybe. Does it matter? Not really—béchamel is the foundation of French cooking, regardless of who named it.

It’s the simplest mother sauce: milk, butter, flour. That’s it.

What Makes It Work

The technique: making a roux

1. Melt butter in a pan
2. Add flour and cook it for 1-2 minutes (this is the roux—it removes the raw flour taste)
3. Add milk gradually, whisking constantly
4. The roux thickens the milk as it heats
5. Season with salt, white pepper, and a pinch of nutmeg

Why it works:

• The flour starches gelatinize in the hot milk, thickening it
• The butter adds richness and helps the roux incorporate smoothly
• The result is a creamy, neutral base that can be seasoned endlessly

How to Think About It

Béchamel is a blank canvas.

On its own, it’s mild, almost bland. But that’s the point—it’s designed to carry other flavors.

Add cheese → Mornay sauce (for mac and cheese, gratins) Add mustard → Mustard sauce (for fish, chicken) Add onion studded with cloves → Soubise (for vegetables)

When to Use It

• Lasagna (the creamy layers between pasta and meat)
• Gratins (vegetables baked with béchamel and cheese)
• Croque monsieur (the creamy coating on the sandwich)
• Mac and cheese (béchamel + cheese = the ultimate comfort food)

Pro tip: Use a whisk, not a spoon. Whisking prevents lumps and creates a smoother, silkier sauce.

Lesson 2.2: Hollandaise

Origin: France (Mother Sauce) Flavor Profile: Buttery, lemony, rich Use Case: Eggs benedict, asparagus, fish

The Story

Despite the name (which suggests Dutch origins), hollandaise is pure French technique.

It’s an emulsified butter sauce—you’re suspending melted butter in egg yolks, creating a thick, creamy, luxurious sauce that tastes like liquid gold.

The problem: It’s finicky. Too hot, and the eggs scramble. Too cool, and the sauce breaks. It’s the sauce that makes culinary students cry.

What Makes It Work

The technique: emulsification

1. Whisk egg yolks with a little water in a bowl
2. Place over a double boiler (gentle heat is crucial)
3. Whisk constantly until the yolks thicken slightly
4. Slowly drizzle in melted butter, whisking constantly
5. The egg yolks emulsify the butter, creating a thick, creamy sauce
6. Add lemon juice, salt, and cayenne

Why it works:

• Egg yolks contain lecithin, a natural emulsifier
• The lecithin allows you to suspend fat (butter) in water (egg yolks + lemon juice)
• The result is thick, creamy, and intensely rich

How to Think About It

Hollandaise is about controlled heat and constant whisking.

Too much heat = scrambled eggs. Not enough heat = the butter won’t emulsify. Not enough whisking = the sauce breaks (separates into butter and eggs).

This sauce teaches you patience and attention.

Derivatives

Add tarragon → Béarnaise (for steak) Add tomato paste → Choron (for beef or lamb) Add orange juice → Maltaise (for vegetables)

When to Use It

• Eggs benedict (the classic—poached eggs, Canadian bacon, English muffin, hollandaise)
• Asparagus (steamed asparagus with hollandaise is peak springtime)
• Fish (especially salmon or halibut)
• Vegetables (broccoli, green beans, artichokes)

Pro tip: If your hollandaise breaks (separates), whisk a fresh egg yolk in a clean bowl, then slowly whisk in the broken sauce. It’ll come back together.

Lesson 2.3: Velouté

Origin: France (Mother Sauce) Flavor Profile: Light, stock-based, delicate Use Case: Chicken, fish, rice

The Story

Velouté means “velvety” in French—and that’s exactly what this sauce should be.

It’s made like béchamel (butter, flour, liquid), but instead of milk, you use stock (chicken, fish, or veal).

The result: A light, savory sauce that’s infinitely adaptable.

What Makes It Work

The technique:

1. Make a roux (butter + flour, cooked until pale yellow)
2. Add stock (chicken, fish, or veal) gradually, whisking constantly
3. Simmer for 20-30 minutes to cook out the flour taste and reduce slightly
4. Strain (optional, but traditional) for a silky texture
5. Season with salt and white pepper

Why it works:

• The roux thickens the stock
• The stock provides savory depth
• The result is lighter than béchamel but richer than plain stock

How to Think About It

Velouté is the savory neutral base.

Like béchamel, it’s designed to be built upon, not served as-is.

Add cream and mushrooms → Suprême sauce (for chicken) Add stock and shallots → Bercy sauce (for fish) Add curry powder → Curry sauce (for chicken or lamb)

When to Use It

• Chicken (classic French chicken dishes often use velouté-based sauces)
• Fish (lighter than cream, richer than butter)
• Pot pies (velouté is the creamy filling)
• Rice (as a simple, savory sauce)

Pro tip: Use homemade stock if possible. Store-bought is fine, but homemade stock has body and richness that makes a huge difference.

Lesson 2.4: Espagnole

Origin: France (Mother Sauce) Flavor Profile: Rich, brown, complex Use Case: Steaks, roasts, game meats

The Story

Espagnole means “Spanish,” but this sauce is thoroughly French.

Why the name? Nobody knows for sure. Some say it’s because tomatoes (originally from the Americas, brought to Europe via Spain) are part of the sauce. Others say it’s a nod to Spanish cooks working in French kitchens.

What matters: This is the most complex mother sauce—a rich, brown sauce that takes hours to make properly.

What Makes It Work

The technique:

1. Make a brown roux (butter + flour, cooked until deep brown—like the color of peanut butter)
2. Add brown stock (usually veal, roasted until dark) gradually, whisking constantly
3. Add mirepoix (onions, carrots, celery, roasted)
4. Add tomato paste for depth and color
5. Simmer for hours (traditionally 6-8 hours, skimming constantly)
6. Strain for a smooth, velvety texture

Why it works:

• The brown roux adds deep, toasted flavor
• The brown stock provides rich, meaty depth
• The long simmering concentrates flavors and creates body
• The result is intensely savory and complex

How to Think About It

Espagnole is the foundation of rich, dark sauces.

On its own, it’s rarely served. Instead, it’s reduced further to make demi-glace (the holy grail of French sauces), or it’s built upon:

Add stock and shallots → Bordelaise (for steak) Add mushrooms → Chasseur (hunter’s sauce, for game) Add Madeira → Madeira sauce (for beef or venison)

When to Use It

• Steak (especially with bordelaise or demi-glace)
• Roasted meats (beef, lamb, venison)
• Game (duck, wild boar, rabbit)

Pro tip: Most home cooks don’t make espagnole from scratch—it’s time-consuming and requires veal stock. Instead, they buy demi-glace (concentrated espagnole) and reconstitute it.

Lesson 2.5: Sauce Tomat

Origin: France (Mother Sauce) Flavor Profile: Bright, acidic, versatile Use Case: Pasta, meats, vegetables

The Story

The French took tomatoes—originally from the Americas, brought to Europe in the 16th century—and turned them into one of the five mother sauces.

This is not Italian marinara. French tomato sauce is richer, more refined, and often includes roux (flour and butter) for body.

What Makes It Work

The technique:

1. Cook bacon or pancetta in butter (for fat and flavor)
2. Add mirepoix (onions, carrots, celery)
3. Add tomatoes (fresh or canned), garlic, and herbs (thyme, bay leaf)
4. Add roux (optional, but traditional—for thickening)
5. Simmer for 1-2 hours, stirring occasionally
6. Strain (for a smooth sauce) or leave chunky
7. Season with salt, pepper, and sugar (to balance acidity)

Why it works:

• The bacon adds richness and depth
• The mirepoix adds sweetness and aromatic complexity
• The long simmering mellows the tomatoes’ acidity
• The result is rich, savory, and versatile

How to Think About It

French tomato sauce is structured and refined.

Unlike Italian marinara (which is quick, fresh, and simple), French tomato sauce is cooked longer and often includes meat, roux, and vegetables for body.

Use it as-is → Over pasta, rice, or vegetables Add cream → Tomato cream sauce (for pasta) Add stock → Tomato-based soup or stew

When to Use It

• Pasta (richer than marinara)
• Meats (especially veal, chicken, or beef)
• Vegetables (ratatouille uses a tomato base similar to sauce tomat)
• Eggs (shakshuka-style dishes)

Pro tip: Add a pinch of sugar if your tomatoes are too acidic. It balances without making the sauce sweet.

Part 2: Italian Pasta Sauces

Italy doesn’t have “mother sauces.” Instead, it has regional traditions where sauces are inseparable from the pasta, the protein, and the local ingredients.

Italian sauces are about simplicity: Good ingredients, treated with respect, need no complexity.

Lesson 2.6: Alfredo

Origin: Italy (Rome) Flavor Profile: Rich, cheesy, buttery Use Case: Fettuccine, chicken, vegetables

The Story

Created in 1914 by Alfredo di Lelio, a Roman restaurant owner, for his pregnant wife who had lost her appetite.

The original recipe? Just butter and Parmigiano-Reggiano, tossed with hot pasta. That’s it. No cream.

What Americans call “Alfredo sauce”—heavy cream, butter, Parmesan—is an American invention that would horrify Italians.

What Makes It Work (The American Version)

The technique:

1. Melt butter in a pan
2. Add heavy cream and simmer until slightly thickened
3. Add freshly grated Parmesan and whisk until melted
4. Season with salt, white pepper, and nutmeg
5. Toss with hot pasta (the starch helps the sauce cling)

Why it works:

• The cream provides richness
• The Parmesan adds salty, umami depth
• The butter makes it silky
• The result is indulgent, creamy, and comforting

How to Think About It

Alfredo is liquid comfort.

It’s not sophisticated. It’s not complex. It’s just rich, creamy, and satisfying.

Italian version = butter, Parmesan, pasta water (light, delicate) American version = cream, butter, Parmesan (heavy, decadent)

When to Use It

• Fettuccine (the classic pairing)
• Chicken (fettuccine Alfredo with grilled chicken is American-Italian comfort food)
• Vegetables (broccoli Alfredo is unexpectedly good)
• Shrimp (shrimp Alfredo is a restaurant staple)

Pro tip: Save pasta water. If your Alfredo is too thick, add a splash of pasta water to loosen it. The starch helps the sauce cling to the pasta.

Lesson 2.7: Carbonara Sauce

Origin: Italy (Rome) Flavor Profile: Creamy, egg-based, pecorino-rich Use Case: Pasta, gnocchi, vegetables

The Story

Roman carbonara is not made with cream.

Let me repeat: No. Cream.

The creaminess comes from eggs and pasta water, emulsified with the heat of the pasta and the fat from cured beef (or turkey bacon).

The American version (cream, bacon, Parmesan) is fine, but it’s not carbonara. It’s a different dish.

What Makes It Work (The Authentic Version)

The ingredients:

• Cured beef (or turkey bacon—fatty, flavorful, essential)
• Eggs (whole eggs or just yolks—for creaminess)
• Pecorino Romano (sharp, salty sheep’s milk cheese)
• Black pepper (lots of it—carbonara means “coal worker’s style,” possibly because of the black pepper specks)
• Pasta water (starchy, helps emulsify)

The technique:

1. Cook cured beef until crispy, rendering the fat
2. Cook pasta (traditionally spaghetti or rigatoni) until al dente
3. Whisk eggs and pecorino together
4. Toss hot pasta with cured beef and fat
5. Remove from heat and add egg mixture, tossing constantly
6. Add pasta water to create a creamy sauce (the residual heat cooks the eggs without scrambling them)
7. Season with black pepper

Why it works:

• The cured beef fat coats the pasta
• The eggs emulsify with the pasta water, creating creaminess
• The pecorino adds salty, tangy depth
• The result is silky, savory, and rich—without cream

How to Think About It

Carbonara is controlled emulsification.

You’re using the heat of the pasta to gently cook the eggs, creating a creamy sauce without scrambling them.

Too much heat = scrambled eggs (disaster) Not enough heat = raw eggs (gross) Just right = silky, creamy carbonara

When to Use It

• Spaghetti (the classic)
• Rigatoni (the ridges hold the sauce)
• Gnocchi (Roman trattorias serve carbonara gnocchi)
• Vegetables (zucchini carbonara is a lighter variation)

Pro tip: Take the pan off the heat before adding the egg mixture. Toss vigorously. The residual heat is enough to cook the eggs without scrambling them.

Lesson 2.8: Bolognese

Origin: Italy (Bologna) Flavor Profile: Meaty, tomato-enriched, hearty Use Case: Pasta, lasagna, polenta

The Story

The official recipe for ragù alla bolognese was registered with the Bologna Chamber of Commerce in 1982.

Yes, there’s an official recipe.

And no, it’s not what you think:

• It uses stock, not red sauce
• It includes milk (for sweetness and to tenderize the meat)
• The tomato is minimal (this is a meat sauce, not a tomato sauce)
• It cooks for 3-4 hours (not 30 minutes)

What Makes It Work

The ingredients:

• Ground meat (traditionally beef, lamb, or a combination)
• Soffritto (finely diced onions, carrots, celery—the Italian holy trinity)
• Tomato paste (not crushed tomatoes—bolognese is thick, not saucy)
• Broth (adds depth and brightness)
• Milk (adds sweetness, tenderizes the meat)
• Stock (to keep it from drying out during the long simmer)

The technique:

1. Cook soffritto in butter until soft and golden
2. Add ground meat, breaking it up as it browns
3. Add broth, scraping up the browned bits
4. Add tomato paste (just a few tablespoons)
5. Add milk and simmer until absorbed
6. Add stock and simmer for 3-4 hours, stirring occasionally
7. The sauce should be thick, rich, and clinging to the meat

Why it works:

• The long simmer breaks down the meat and melds the flavors
• The milk tenderizes and sweetens
• The tomato is a background note, not the star
• The result is rich, meaty, and deeply savory

How to Think About It

Bolognese is meat sauce, not tomato sauce.

If your sauce is red and saucy, it’s not bolognese—it’s marinara with meat.

Real bolognese is thick, rich, and clings to the pasta. It’s almost dry, not swimming in sauce.

When to Use It

• Tagliatelle (the traditional pairing—not spaghetti!)
• Lasagna (bolognese is the classic meat layer)
• Polenta (northern Italian comfort food)
• Gnocchi (less common, but delicious)

Pro tip: Make it a day ahead. Like most slow-cooked dishes, bolognese gets better as the flavors meld overnight.

Lesson 2.9: Puttanesca

Origin: Italy (Naples) Flavor Profile: Briny, garlicky, anchovy-tomato Use Case: Pasta, fish, chicken

The Story

Puttanesca means “in the style of a prostitute.”

Why? Theories abound:

• It was quick to make between clients
• It’s bold and assertive (like the women who supposedly made it)
• It uses pantry staples (olives, capers, anchovies) that don’t spoil

What’s certain: This sauce is intense, salty, and unapologetically bold.

What Makes It Work

The ingredients:

• Tomatoes (crushed or canned whole tomatoes)
• Anchovies (the backbone of the sauce—don’t skip them)
• Olives (usually Kalamata or Gaeta—briny, not mild)
• Capers (salty, tangy, floral)
• Garlic (lots of it)
• Red chili flakes (for heat)
• Olive oil (the base)

The technique:

1. Cook garlic in olive oil until fragrant
2. Add anchovies, mashing them into the oil until they dissolve
3. Add tomatoes, olives, capers, and chili flakes
4. Simmer for 20-30 minutes until thickened
5. Toss with pasta and finish with parsley

Why it works:

• The anchovies dissolve into the sauce, adding umami (you won’t taste “fish”—just savory depth)
• The olives and capers add brininess and texture
• The tomatoes balance the saltiness
• The result is bold, assertive, and deeply satisfying

How to Think About It

Puttanesca is aggressively flavorful.

It’s not subtle. It’s not delicate. It punches you in the face with salt, brine, and umami.

If you don’t like anchovies, capers, or olives, this sauce is not for you.

But if you do, it’s transcendent.

When to Use It

• Spaghetti (the classic)
• Linguine (works beautifully)
• Chicken (grilled chicken with puttanesca is surprisingly good)
• Fish (especially white fish like cod or halibut)

Pro tip: Don’t add cheese. Italians don’t put Parmesan on seafood-based pasta, and puttanesca (with anchovies) is technically a seafood sauce.

Part 3: More French Classics

Beyond the mother sauces, France has countless derivatives and regional specialties.

Lesson 2.10: Béarnaise

Origin: France Flavor Profile: Buttery, tarragon-infused, tangy Use Case: Steak, eggs, vegetables

The Story

Béarnaise is a derivative of hollandaise, made by adding tarragon, shallots, and vinegar to the egg-butter emulsion.

It’s named after the Béarn region in southwest France, but it was likely created in Paris in the 1830s.

Why it matters: This is the definitive steak sauce in French cuisine.

What Makes It Work

The technique:

1. Reduce vinegar, shallots, and tarragon until almost dry
2. Strain and let cool
3. Make hollandaise (egg yolks + butter emulsion)
4. Add the reduction to the hollandaise
5. Finish with fresh tarragon

Why it works:

• The vinegar reduction adds tangy depth
• The tarragon adds anise-like, herbal complexity
• The butter adds richness
• The result is tangy, herbaceous, and perfect for cutting through rich meats

When to Use It

• Steak (especially filet mignon or ribeye)
• Eggs (eggs benedict with béarnaise is a variation called “eggs Sardou”)
• Vegetables (asparagus, artichokes)
• Fish (grilled salmon with béarnaise is luxurious)

Pro tip: Use fresh tarragon. Dried tarragon is a pale shadow of the real thing.

Lesson 2.11: Chasseur (Hunter’s Sauce)

Origin: France Flavor Profile: Mushroom-rich, tomato-herb, earthy Use Case: Chicken, beef, game meats

The Story

Chasseur means “hunter.” This sauce was traditionally made with whatever mushrooms the hunter found in the forest, along with tomatoes, stock, and herbs.

It’s hearty, rustic, and deeply savory—perfect for game meats.

What Makes It Work

The ingredients:

• Mushrooms (traditionally wild mushrooms, but button or cremini work)
• Tomatoes (crushed or diced)
• Vinegar (for acidity)
• Shallots (for sweetness)
• Stock (chicken or veal)
• Herbs (tarragon, parsley, thyme)

The technique:

1. Sauté mushrooms until golden
2. Add shallots and cook until soft
3. Deglaze with vinegar
4. Add tomatoes and stock, simmer until thickened
5. Finish with herbs and butter

Why it works:

• The mushrooms add earthy umami
• The tomatoes add acidity and sweetness
• The vinegar adds brightness
• The result is rustic, hearty, and perfect for meat

When to Use It

• Chicken (chicken chasseur is a French bistro classic)
• Beef (especially braised or roasted cuts)
• Game (rabbit, venison, duck)
• Vegetables (mushrooms in chasseur sauce are vegetarian comfort food)

Pro tip: Use a mix of mushrooms (shiitake, oyster, cremini) for more complex flavor.

Lesson 2.12: Bordelaise

Origin: France (Bordeaux) Flavor Profile: Rich, shallot-infused, velvety Use Case: Steak, roasted meats, potatoes

The Story

From Bordeaux, this sauce is built on rich stock and bone marrow.

Yes, bone marrow—the soft, fatty tissue inside beef bones that adds unctuousness and richness.

This is one of the greatest steak sauces ever created.

What Makes It Work

The ingredients:

• Rich stock (preferably beef—bold, flavorful)
• Demi-glace (reduced espagnole—rich, brown, concentrated)
• Shallots (for sweetness and depth)
• Bone marrow (for richness and silkiness)
• Thyme and bay leaf (for aroma)
• Butter (for finishing)

The technique:

1. Reduce stock with shallots and herbs until syrupy
2. Add demi-glace and simmer until thickened
3. Strain for a smooth sauce
4. Poach bone marrow separately, dice it
5. Add marrow to the sauce just before serving
6. Finish with butter for shine

Why it works:

• The stock adds savory depth
• The demi-glace adds richness
• The bone marrow adds unctuousness
• The result is velvety, rich, and perfect for steak

When to Use It

• Steak (especially ribeye or strip steak)
• Roasted beef (prime rib with bordelaise is classic)
• Lamb (also works beautifully)
• Potatoes (as a decadent side)

Pro tip: Ask your butcher for marrow bones. Roast them at 450°F for 15 minutes, scoop out the marrow, and dice it into the sauce.

Part 4: Mediterranean Sauces

The Mediterranean coastline—from Spain to Greece—creates sauces built on olive oil, garlic, and fresh herbs.

Lesson 2.13: Romesco

Origin: Spain (Catalonia) Flavor Profile: Smoky, nutty, roasted pepper Use Case: Seafood, grilled meats, vegetables

The Story

From the coastal town of Tarragona in Catalonia, romesco is a nut-and-pepper sauce traditionally served with seafood.

The base: Roasted red peppers, tomatoes, almonds, and bread, ground into a thick, rustic paste.

It’s smoky, sweet, nutty, and completely addictive.

What Makes It Work

The ingredients:

• Roasted red peppers (the star—sweet, smoky)
• Tomatoes (roasted or fresh)
• Almonds (toasted for nuttiness)
• Bread (soaked in water or vinegar—for thickness)
• Garlic (raw or roasted)
• Olive oil (lots of it)
• Smoked paprika (for depth)
• Sherry vinegar (for acidity)

The technique:

1. Roast peppers and tomatoes until charred
2. Toast almonds and bread until golden
3. Blend everything with olive oil, vinegar, garlic, and paprika
4. Season with salt

Why it works:

• The roasted peppers add sweetness and smoke
• The almonds add richness and body
• The bread thickens without making it heavy
• The vinegar brightens everything

When to Use It

• Seafood (grilled fish, shrimp, octopus)
• Grilled meats (chicken, lamb, beef)
• Vegetables (roasted cauliflower, asparagus, potatoes)
• Bread (as a dip)

Pro tip: Make a big batch. Romesco keeps in the fridge for a week and gets better as the flavors meld.

Lesson 2.14: Aioli

Origin: Spain/France (Mediterranean coast) Flavor Profile: Garlicky, creamy, olive oil-based Use Case: Seafood, vegetables, potatoes

The Story

True aioli is just garlic and olive oil, emulsified into a thick, creamy sauce.

No eggs. No mayo. Just garlic, pounded into a paste, with olive oil added drop by drop until it thickens.

Modern aioli (especially in restaurants) usually includes egg yolks to stabilize the emulsion, making it more like garlic mayonnaise.

What Makes It Work (Traditional Version)

The ingredients:

• Garlic (lots of it—multiple cloves)
• Olive oil (fruity, extra virgin)
• Salt
• Lemon juice (optional, for brightness)

The technique:

1. Pound garlic with salt in a mortar until it’s a smooth paste
2. Add olive oil drop by drop, stirring constantly (the garlic and salt create an emulsion)
3. As it thickens, add oil more quickly
4. Finish with lemon juice

Why it works:

• The garlic acts as an emulsifier (along with the physical pounding)
• The olive oil adds richness
• The result is thick, creamy, and intensely garlicky

How to Think About It

Aioli is liquid garlic.

It’s not subtle. It’s not for everyone. But if you love garlic, it’s heaven.

Modern aioli (with egg yolks) is more stable and less likely to break, but it’s milder.

When to Use It

• Seafood (especially grilled fish, shrimp, mussels)
• Vegetables (raw vegetables with aioli is a Provençal classic)
• Potatoes (fries with aioli is peak comfort food)
• Sandwiches (as a spread)

Pro tip: If you’re making traditional aioli, use a mortar and pestle. The physical pounding creates a better emulsion than a blender.

Lesson 2.15: Tzatziki

Origin: Greece Flavor Profile: Cool, cucumber-yogurt, dill-infused Use Case: Gyros, lamb, rice

The Story

Tzatziki is Greece’s answer to hot weather and grilled meats.

It’s a yogurt sauce, cool and refreshing, made with cucumber, garlic, dill, and olive oil.

It’s served with everything: gyros, souvlaki, grilled fish, vegetables, pita bread.

What Makes It Work

The ingredients:

• Greek yogurt (thick, tangy, creamy)
• Cucumber (grated and drained—for freshness and crunch)
• Garlic (minced or grated)
• Dill (fresh, not dried—essential)
• Olive oil (for richness)
• Lemon juice (for brightness)
• Salt

The technique:

1. Grate cucumber and squeeze out as much liquid as possible (this is crucial—watery tzatziki is terrible)
2. Mix yogurt, cucumber, garlic, dill, olive oil, and lemon juice
3. Season with salt
4. Chill for at least an hour (the flavors meld)

Why it works:

• The yogurt adds tang and creaminess
• The cucumber adds freshness and crunch
• The garlic and dill add aroma
• The result is cool, refreshing, and perfect for balancing rich, grilled meats

When to Use It

• Gyros (lamb or chicken gyros with tzatziki is iconic)
• Grilled meats (souvlaki, kebabs, lamb chops)
• Vegetables (as a dip for raw vegetables)
• Pita bread (as a spread or dip)

Pro tip: Use full-fat Greek yogurt. Low-fat yogurt is too thin and lacks richness.

Lesson 2.16: Avgolemono

Origin: Greece Flavor Profile: Lemony, creamy, egg-enriched Use Case: Chicken, rice, dolmas

The Story

Avgolemono means “egg-lemon” in Greek.

It’s a sauce and a soup—the same technique is used for both.

For sauce: Eggs and lemon juice are emulsified with hot broth, creating a thick, tangy, creamy sauce.

For soup: The same technique is used, but with more broth, creating a lemony chicken soup.

What Makes It Work

The ingredients:

• Eggs (whole eggs or just yolks)
• Lemon juice (lots of it—this is a lemony sauce)
• Chicken or vegetable broth (hot)

The technique:

1. Whisk eggs and lemon juice together
2. Temper the eggs by slowly adding hot broth, whisking constantly (this prevents scrambling)
3. Return to the pot and cook gently until thickened (do not boil—it will scramble)
4. The sauce should be creamy, tangy, and thick

Why it works:

• The eggs thicken the broth
• The lemon adds brightness
• The result is creamy without dairy

When to Use It

• Chicken (Greek-style roasted chicken with avgolemono)
• Rice (lemon rice with avgolemono is comfort food)
• Dolmas (stuffed grape leaves with avgolemono)
• Soup (avgolemono soup is a Greek classic)

Pro tip: Temper the eggs slowly. If you add hot broth too quickly, you’ll get scrambled eggs, not a smooth sauce.

Part 5: Eastern European Sauces

Eastern Europe loves cream, paprika, and sour cream—rich, comforting sauces perfect for cold winters.

Lesson 2.17: Paprikash Sauce

Origin: Hungary Flavor Profile: Paprika-forward, creamy, warm Use Case: Chicken, noodles, dumplings

The Story

Paprikash means “with paprika” in Hungarian.

It’s a simple sauce: Onions, paprika, broth, and sour cream.

But the magic is in the paprika—Hungarian paprika is sweet, smoky, and complex, not just hot like Spanish pimentón or bland like supermarket paprika.

What Makes It Work

The ingredients:

• Onions (lots of them—cooked until soft and sweet)
• Hungarian paprika (sweet or hot, but always high-quality)
• Chicken broth (or stock)
• Sour cream (for tang and creaminess)
• Flour (optional, for thickening)

The technique:

1. Cook onions in butter or lard until soft and golden
2. Add paprika, stirring constantly (paprika burns easily)
3. Add broth and simmer until thickened
4. Add sour cream (off heat—it can curdle if boiled)
5. Season with salt and pepper

Why it works:

• The paprika adds sweet, smoky depth
• The onions add sweetness
• The sour cream adds tang and richness
• The result is creamy, comforting, and deeply flavorful

When to Use It

• Chicken (chicken paprikash is the national dish of Hungary)
• Noodles (served over buttered egg noodles)
• Dumplings (Hungarian dumplings with paprikash are comfort food)
• Beef (less common, but delicious)

Pro tip: Buy Hungarian paprika (sweet or hot) from a specialty store. The flavor difference is night and day.

Lesson 2.18: Stroganoff Sauce

Origin: Russia Flavor Profile: Sour cream-based, tangy, rich Use Case: Beef, mushrooms, noodles

The Story

Named after the Stroganov family, a wealthy Russian merchant family.

The sauce: Sautéed beef, mushrooms, and onions in a sour cream sauce.

It’s rich, tangy, and perfect for cold Russian winters.

What Makes It Work

The ingredients:

• Beef (traditionally tenderloin, sliced thin)
• Mushrooms (button or cremini)
• Onions (sliced thin)
• Sour cream (the base of the sauce)
• Mustard (Dijon or whole-grain—for tang and depth)
• Beef broth (for richness)
• Butter (for cooking)

The technique:

1. Sauté beef until browned, remove
2. Sauté mushrooms and onions until golden
3. Deglaze with broth, scraping up browned bits
4. Add mustard and sour cream, stirring to combine
5. Return beef to the pan, cook gently (do not boil—sour cream can curdle)
6. Season with salt and pepper

Why it works:

• The sour cream adds tang and richness
• The mustard adds sharpness
• The mushrooms add umami
• The result is creamy, savory, and comforting

When to Use It

• Beef (the classic—beef stroganoff)
• Noodles (served over egg noodles or rice)
• Mushrooms (vegetarian stroganoff is surprisingly good)
• Lamb (less common, but works well)

Pro tip: Don’t boil the sauce after adding sour cream. Simmer gently, or it will curdle and break.

Lesson 2.19: Dill Sauce

Origin: Scandinavia (Sweden, Norway, Finland) Flavor Profile: Fresh, creamy, dill-forward Use Case: Salmon, potatoes, meatballs

The Story

Scandinavia loves dill.

This sauce is simple: cream, dill, and lemon, often served with salmon or meatballs.

It’s fresh, bright, and perfect for cutting through rich, fatty fish.

What Makes It Work

The ingredients:

• Cream (heavy cream or crème fraîche)
• Dill (fresh, lots of it)
• Lemon juice (for brightness)
• Apple cider vinegar (for tang)
• Mustard (optional, for depth)
• Salt and white pepper

The technique:

1. Heat cream gently (do not boil)
2. Add dill, lemon juice, vinegar, mustard
3. Simmer until slightly thickened
4. Season with salt and white pepper

Why it works:

• The cream adds richness
• The dill adds freshness
• The lemon and vinegar add brightness
• The result is light, creamy, and perfect for salmon

When to Use It

• Salmon (gravlax with dill sauce is a Scandinavian classic)
• Potatoes (boiled new potatoes with dill sauce)
• Meatballs (Swedish meatballs with dill sauce)
• Pickled herring (traditional pairing)

Pro tip: Use fresh dill. Dried dill is a waste of time.

Lesson 2.20: Cumberland Sauce

Origin: England Flavor Profile: Sweet-tart, fruity, spiced Use Case: Game meats, lamb, duck

The Story

Cumberland sauce is not creamy. It’s fruit-based—made with red currant jelly, orange and lemon juice, grape juice, and mustard.

It’s the British answer to rich, gamey meats: sweet, tangy, and slightly spiced.

What Makes It Work

The ingredients:

• Red currant jelly (the base—sweet and tart)
• Orange juice and zest (for citrus brightness)
• Lemon juice and zest (for acidity)
• Grape juice (for depth and sweetness)
• Mustard (Dijon or whole-grain—for tang)
• Ginger and cayenne (optional, for warmth)

The technique:

1. Melt red currant jelly in a saucepan
2. Add orange and lemon juice and zest
3. Add grape juice and mustard
4. Simmer until slightly thickened
5. Season with ginger, cayenne, salt

Why it works:

• The jelly adds sweetness
• The citrus adds brightness
• The grape juice adds depth
• The mustard adds tang
• The result is sweet, tart, and perfect for cutting through fatty meats

When to Use It

• Game meats (venison, wild boar, duck)
• Lamb (roasted lamb with Cumberland sauce is classic British fare)
• Beef (especially roasted beef loin)
• Pâté (Cumberland sauce with pâté is a traditional pairing)

Pro tip: Cumberland sauce is traditionally served cold or at room temperature, not hot.

The European Sauce Mindset

After exploring 20 European sauces, the patterns emerge:

1. Technique is everything

European sauces are built on foundational techniques: emulsification (hollandaise, aioli), reduction (demi-glace, bordelaise), roux-based thickening (béchamel, velouté).

Master the technique, and you can make a thousand variations.

2. Fat + acid = balance

Nearly every European sauce balances richness (butter, cream, olive oil) with brightness (lemon, vinegar, citrus).

3. Simplicity when ingredients are good

Italian sauces prove this: butter, Parmesan, eggs, guanciale. When ingredients are perfect, you don’t need complexity.

4. Complexity when technique shines

French sauces prove this: espagnole takes hours, bordelaise requires demi-glace and bone marrow, hollandaise demands precision.

5. Regional identity matters

Every region’s sauces reflect its ingredients and climate:

• France: Butter, cream, stock
• Italy: Olive oil, tomatoes, cheese
• Mediterranean: Olive oil, garlic, herbs
• Eastern Europe: Sour cream, paprika, dill

Next up: Module 3: Americas - 5 Essential Sauces from Mexico to Jamaica

Previous: Module 1: Asia