Greece
SEASONINGS
For Greece, it’s quite tempting to list lemon, olive oil, garlic, and oregano and stop there – this fresh combination is so iconic and Greek. Herbs are the soul of Greek cooking, used generously to elevate the dishes. Greeks often use minimal seasoning even for grilled meats. Yet if we talk stews, soups and hearty dishes, then cinnamon, allspice, cloves, cumin, and nutmeg add warmth, depth, and sweetness but don’t overpower – the purity of ingredient remains.
It’s fascinating how Greek cuisine shows the meeting of Western and Eastern cultures through its two most important condiments – olive oil and yogurt. Olive oil comes from the Mediterranean tradition that Greece shares with Italy, Spain and southern France. Meanwhile, yogurt connects Greece to the east – to Turkey, the Levant, and other Middle Eastern food cultures. The same pattern appears in Greek architecture, music, and other cultural expressions as well.
Though not exclusive to Greek cuisine, mahlab, and mastic contribute to distinctive flavors: mahlab, a spice made from the ground seeds of the St. Lucie cherry or black cherry tree, has a unique and slightly sweet taste with hints of almond and cherry. It is used in desserts, such as tsoureki (a sweet bread), and in some savory dishes. Mastic, a resin obtained from the mastic tree, is used as a flavoring and thickening agent in desserts. Mastic has a piney, slightly resinous flavor and a unique chewy texture when ground into a powder.
SAUCES
TZADZIKI – a rich, creamy, bright, and fresh, indeed the most famous sauce, made from strained yogurt, cucumber, dill, mint, lemon, garlic, and olive oil, eaten with bread, grilled meats, as a part of a meze platter, as a salad dressing,
AVGOLEMONO is another Greek signature. It is used as both a sauce and a soup, made from egg yolks and lemon juice whisked together until they develop a thick consistency.
LADOLEMONO is a classic lemon and olive oil dressing whisked together to perfection, used as a marinade, or drizzled over grilled fish, seafood, and vegetables.
SKORDALIA – a pungent garlic sauce paired with fried cod (bakaliaros), boiled beets, or vegetables. Made of garlic, potatoes or bread, olive oil, lemon juice, vinegar, almonds/walnuts.
France
SEASONINGS
The French approach to seasoning is nuanced, but the main principle is restraint with purpose. Unlike cuisines that might layer multiple strong spices, French cooks take a more conservative way, focusing on timing. This doesn’t mean French food is bland – instead, it reflects a belief that proper seasoning should bring out the best in ingredients. Salt is crucial, but its application is methodical. French chefs typically season throughout the cooking process rather than just at the end, allowing flavors to develop and meld naturally.
One of the most distinctive aspects of French seasoning is its reliance on stocks and reductions—flavors are built through the careful reduction of liquids, creating natural flavorings derived from ingredients. Mirepoix (diced onions, carrots, and celery) forms the fundamental block for many dishes. The other aromatic bases are matignon (mirepoix with ham or bacon) and duxelles (minced mushrooms with onions and herbs).
French seasons with herbs extensively. Fresh herbs are almost always preferred over dried ones. Two combinations mark the base and the finish of dishes:
THE BOUQUET GARNI – an aromatic base of thyme, parsley, and bay leaf used in stocks, soups, and braises.
FINES HERBES – an aromatic finish of parsley, chives, tarragon, and chervil used in egg dishes, light sauces, and salads.
Compared to many other cuisines, a relatively conservative dried spice selection is used—mainly nutmeg, black and white pepper, cloves, cinnamon, saffron, and allspice.
Different regions of France have developed their own characteristic condiments and aromatic combinations: Provence favors garlic-based condiments and olive-based preparation, Burgundy is known for its wine-based condiments and marinades, Brittany features seaweed-based condiments, Alsace shows Germanic influences preferring mustards and pickles.
The French tradition doesn’t employ pre-mixed spice blends like some other cuisines do, but there are several important combinations:
QUATRE ÉPICES or FOUR SPICES – white pepper, nutmeg, cloves, ground ginger or cinnamon – used in charcuterie, pates, stews
HERBES DE PROVENCE – thyme, basil, rosemary, savory, oregano, marjoram, sometimes lavender – used for grilled meats and roasted vegetables.
PERSILLADE – a mixture of parsley and garlic used to finish dishes
SAUCES
French sauces are considered one of the highest expressions of culinary art. The five foundational hot sauces from which many others are derived from mother sauces:
BÉCHAMEL – milk-based white sauce thickened with roux.
VELOUTÉ – light stock-based sauce (chicken, veal, fish) thickened with roux.
ESPAGNOLE – brown stock-based sauce thickened with roux.
HOLLANDAISE – a warm emulsion of egg yolks and melted butter.
TOMATE – tomato-based sauce.
A roux is a classic thickening agent made by blending butter and flour and then cooking the mixture to remove the raw flour taste. Roux forms the base of many sauces, soups, and stews, its color and flavor vary depending on how long it’s cooked:
– briefly for a white roux used in white sauces like béchamel;
– longer for a golden roux, used for velouté sauces;
– darker brown shade and nutty flavor, used in darker sauces like espagnole.
Secondary sauces are derived from mother sauces by adding additional ingredients:
From béchamel come MORNAY with cheese and SOUBISE with onion purée.
From velouté derive ALLEMANDE with eggs and cream and SUPRÊME with cream.
From espagnole emerge DEMI-GLACE and BORDELAISE with red wine.
From hollandaise spring BÉARNAISE with tarragon and shallots and MOUSSELINE with whipped cream.
Some other cold emulsified sauces are:
MAYONNAISE – cold emulsion of egg yolks and oil.
VINAIGRETTE – emulsion of oil and vinegar.
RÉMOULADE – mayonnaise-based sauce with herbs and capers.
AIOLI – garlic mayonnaise popular in southern France.
At the core of every sauce specific methods, timing, and temperature control are required to achieve the desired result.