Spanish Ole Sauce Recipes

SPANISH GARLIC SAUCE RECIPE

Steps:

• In a board peel and mince the garlic. Then put it in a bowl or the container of a stand mixer, add 2 egg yolks, a dash of salt (around 1/2 tsp.), and a dash of oil.
• With a hand mixer (you can also use a stand mixer or a food processor), blend everything and at the same time pour in a thin stream of oil. You'll see that it thickens as you add more oil, which means that the emulsion is happening.
• For the next step add the lemon juice and continue to blend until it is fully incorporated. You can continue to add in more oil if you think it's necessary.
• The aioli is ready when it reaches a mayonnaise-like consistency. At that point stop blending the aioli.
• Finally, taste it and add in more garlic, lemon juice, and salt if necessary.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
• Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
• Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
• Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

SAUCE ESPAGNOLE

Steps:

• Melt the butter in a large saucepan over medium-low heat. Whisk in the flour to make a smooth paste. Cook, stirring frequently with a wooden spoon and lowering the heat as needed to prevent burning, until the roux is several shades darker than peanut butter, 18 to 20 minutes.
• Stir in the carrots, celery and onions and cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Stir in the tomato paste, then whisk in the white wine and cook until the mixture thickens, 1 to 2 minutes. Don't worry if the vegetables get stuck in the whisk; as you add more liquid, they will release and combine with the sauce. Whisk in the stock, 1 cup at a time, and lower the heat to a simmer.
• To make a bouquet garni, place the peppercorns, parsley, thyme and bay leaves and in a square of cheesecloth and tie it into a bundle with kitchen twine. Submerge the bouquet garni in the sauce.
• Simmer the sauce, using a spoon to skim off any fat or scum that rises to the surface, until it reduces by half and has the consistency of gravy, 30 to 45 minutes.
• Remove the bouquet garni, then strain the sauce through a fine-mesh sieve or cheesecloth. Use as desired as a base for sauces.

SPANISH SAUCE

Steps:

• Melt butter in heavy saucepan on top of stove.
• Add chopped onion, green peppers and celery; simmer until onions are translucent but not browned.
• Add flour and mix well.
• Add tomatoes, seasonings and lemon juice.
• Bring to a boil, stirring constantly.
• Reduce heat, cover and simmer for 7 minutes.
• Serve hot on omelets, pork chops or veal cutlets.

OLE! CHILE RELLENO SAUCE

Steps:

• HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in the corn oil until translucent and golden, and almost caramelized.
• ADD 1/3 cup flour to the saute mixture; STIR the mixture as it cooks, until it is deep golden in color (mixture will be paste-like).
• PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pulverized.
• TRANSFER the sauteed onion and garlic roux from the saucepan into the bowl of the food processor with the tomatoes and jalapeno, submerging the into the pulverized mixture first.
• PROCESS until all ingredients until finely pureed.
• POUR pureed mixture into the same medium saucepan.
• STIR in 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 small bay leaf.
• BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, whisking occasionally, or until desired consistency is reached; COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking occasionally until served, or reheat and stir before serving.
• POUR a small pool of warmed sauce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional sauce; GARNISH as desired; SERVE.
• SNAP your fingers and shout,"OLE!".

SAUCE ESPAGNOLE - SPANISH SAUCE

Steps:

• Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
• Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
• Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
• Allow the flour to develop a light tan color. About a minute or two.
• Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
• Allow to cook about five minutes or until desired thickness is achieved.
• Strain and serve or refrigerate and reheat when needed, whisking until smooth.

SPANISH OLE SAUCE

Steps:

• Heat all together in saucepan and pour over chicken or warm with sauteed chicken breasts.