Spanish Sauce Recipes

HOW TO MAKE 4 CLASSIC SPANISH SAUCES

Steps:

• To make the saffron garlic aioli, add 3 cloves roughly minced garlic into a mortar, pinch in 1/2 tsp saffron threads and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste, then add in 1 egg yolk at room temperature and 1/2 tsp lemon juice, start mixing the ingredients together in a circular motion, at the same time start slowy pouring in 1/2 cup extra virgin olive oil, the secret here is to slowly add in the olive oil while you continue to mix in a circular motion, once all the olive oil has been incorporated and you end up with a with a thick mayonnaise like sauce, season with a little sea salt & black pepper, can be stored for up to 3 days in the fridge
• To make the romesco sauce, add 2 tomatoes, 2 large cloves garlic and 2 slices of baguette bread into a baking tray, add into a preheated oven, bake + broil option 210 C - 425 F, after 6 minutes remove the toasted breads, after 12 minutes remove the roasted garlics and after 30 minutes total, remove the tomatoes and let them cool off, meanwhile heat a small fry pan with a medium heat and add in 8 raw hazelnuts & 8 raw blanched almonds, dry roast them for about 4 to 5 minutes, mixing them continuously, then set aside, add the 2 roasted tomatoes (peeled) into a food processor, the 2 roasted garlics (peeled), the 2 slices of toasted baguette bread, the toasted hazelnuts & almonds, 1 raw clove of garlic, 2 jarred roasted red bell peppers, 1/2 tsp red wine vinegar and a generous 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 3 minutes, you should end up with a thick sauce that has textures to it, can be store in the fridge for up 7 days
• To make the brava sauce, add a 1/4 cup of extra virgin olive into a large fry pan and heat with a medium heat, after 3 minutes transfer the hot olive oil into a large bowl, add in 2 tsp sweet smoked Spanish paprika, 1 tsp hot smoked Spanish paprika and 1 tbsp corn starch, whisk together until well combined, add the mixture back into the pan, heat with a medium heat and start whisking everything together, at the same time start slowy adding in 1 cup of vegetable broth, after the broth has been incorporated add in 1/2 tsp white wine vinegar and 1/2 tsp sea salt, continute to whisk on a medium heat for 6 to 8 minutes, then turn off the heat and let it sit for 10 minutes, then whisk everything so the sauce can come back together, you should end up with a creamy sauce, can be stored in the fridge for up to 7 days
• To make the mojo picon sauce, add 2 slices of baguette bread and 2 large cloves of garlic into a baking tray, add into a preheated oven, bake + broil option 210 C - 425 F, after 6 minutes remove the toasted breads, after a total cooking time of 12 minutes remove the roasted garlics, add 4 jarred roasted red bell peppers into a food processor, the 2 pieces of toasted bread, the 2 roasted garlics (peeled), 1 raw clove of garlic, 1 tsp sweet smoked Spanish paprika, 1/2 tsp cumin powder, 1 tsp white wine vinegar, 1/4 cup cold water and a generous 1/3 cup extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 3 minutes, you should end up with a thick creamy sauce, can be stored for up to 7 days in the fridge

SALSA ESPAñOLA (SPANISH SAUCE)

Steps:

• Peel and coarsely chop the onions, carrots, and leek (including some of the green portion).
• Pour the olive oil into a large saucepan or pot and heat on medium. Add the chopped vegetables and brown them for about 5 minutes. Stir occasionally to ensure that the vegetables do not burn.
• As you stir, gradually sprinkle the flour into the vegetables and allow the mixture to cook on low heat for two to three minutes.
• Slowly pour in the beef broth, while stirring. Simmer for 45 minutes uncovered, on low heat.
• Once simmered, add salt to taste. Using a stick mixer or food processor, puree vegetables until smooth. Then, pour through a sieve. The sauce should not have any lumps. Serve warm to accompany roast or grilled meats.

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.

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.