Spanish Sauces
Spanish cuisine has some famous sauces, such as Romesco, "mojos" and alioli. Most are served as an accompaniment to potatoes, meat and fish and are full of rich Mediterranean flavor. Fortunately, most are simple to make, too.
Salsa Rosa - Pink Sauce
In Spanish "Salsa rosa," or "pink sauce" in English is very good served with cold shellfish for a first course. This sauce is creamy and just slightly sweet, but with a bit of a bite from the Tabasco sauce.
In Spanish "Salsa rosa," or "pink sauce" in English is very good served with cold shellfish for a first course. This sauce is creamy and just slightly sweet, but with a bit of a bite from the Tabasco sauce.
Sofrito - Tomato Sauce
"Sofrito" is a basic tomato sauce that is made all over Spain. Tomatoes, onions, garlic green peppers and olive oil are sautéed in a frying pan, so that the acid in the tomatoes mellows and mixes with the flavors of the onion, pepper and garlic. It can be eaten with rice or eggs, but often it is used as an ingredient in other dishes, such as the filling for "empanadas."
"Sofrito" is a basic tomato sauce that is made all over Spain. Tomatoes, onions, garlic green peppers and olive oil are sautéed in a frying pan, so that the acid in the tomatoes mellows and mixes with the flavors of the onion, pepper and garlic. It can be eaten with rice or eggs, but often it is used as an ingredient in other dishes, such as the filling for "empanadas."
Mayonesa - Mayonnaise
Nothing can really compare to homemade mayonnaise. The Spanish know this and use it in potato salad and many sauces. Real mayonnaise is simple to make. All you need is eggs, oil and a bit of lemon juice and salt. and with a modern mixer can be prepared in about 5 minutes – that’s it!
Nothing can really compare to homemade mayonnaise. The Spanish know this and use it in potato salad and many sauces. Real mayonnaise is simple to make. All you need is eggs, oil and a bit of lemon juice and salt. and with a modern mixer can be prepared in about 5 minutes – that’s it!
Red Pepper Sauce - Mojo Picon
In the Canary Islands, "mojos" or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish. These "mojos" can be red or green and sometimes spicy, as is the "mojo picon." Serve this sauce as "canarios" do - to accompany a meal, or serve it as a "tapa" with home-fried potatoes or "patatas arrugadas" – wrinkled potatoes.
In the Canary Islands, "mojos" or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish. These "mojos" can be red or green and sometimes spicy, as is the "mojo picon." Serve this sauce as "canarios" do - to accompany a meal, or serve it as a "tapa" with home-fried potatoes or "patatas arrugadas" – wrinkled potatoes.
Cilantro Green Sauce – Mojo de Cilantro
In the Canary Islands, mojos or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish. These "mojos" can be red or green and sometimes spicy. This "mojo" has intense flavor, but is not spicy at all. Make ahead and serve with meat or fish, or drizzle over potatoes.
In the Canary Islands, mojos or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish. These "mojos" can be red or green and sometimes spicy. This "mojo" has intense flavor, but is not spicy at all. Make ahead and serve with meat or fish, or drizzle over potatoes.
Romesco Sauce Recipe - Salsa Romesco
Romesco sauce originates from Tarragona, in Northeastern Spain by the fishermen of the area. Although originally eaten with seafood, it is a good sauce to accompany meat and vegetables as well and is a popular sauce. Roasted red peppers combine with ground almonds, olive oil and vinegar to make a smooth, rich sauce that tastes great simply spread on a slice of rustic bread.
Romesco sauce originates from Tarragona, in Northeastern Spain by the fishermen of the area. Although originally eaten with seafood, it is a good sauce to accompany meat and vegetables as well and is a popular sauce. Roasted red peppers combine with ground almonds, olive oil and vinegar to make a smooth, rich sauce that tastes great simply spread on a slice of rustic bread.
Roast Red Pepper Garlic Mayonnaise Recipe
The intense red-orange color and smooth texture of this sauce is very attractive and the flavor is even better! It is very simple to make and can be spread on a sandwich, used as a dipping sauce or drizzled on fish, meat or vegetables.
The intense red-orange color and smooth texture of this sauce is very attractive and the flavor is even better! It is very simple to make and can be spread on a sandwich, used as a dipping sauce or drizzled on fish, meat or vegetables.
Salbitxada Sauce Recipe from Cataluna
Catalan Salbitxada sauce is eaten with calcots, a special kind of green onion from Cataluna. Char-grilled green onions with Salbitxada sauce make both a good "tapa" and side dish for spring and summer. Tasty and easy to make, try this sauce with all types of grilled vegetables, not just onions.
Catalan Salbitxada sauce is eaten with calcots, a special kind of green onion from Cataluna. Char-grilled green onions with Salbitxada sauce make both a good "tapa" and side dish for spring and summer. Tasty and easy to make, try this sauce with all types of grilled vegetables, not just onions.
Spanish Onion Salsa Recipe - Salsa de Cebolla
This cool, slightly sweet salsa can be used to marinate vegetables like asparagus, accompany barbecued meats or to top toasted bread. It takes only 5 to 10 minutes to prepare.
This cool, slightly sweet salsa can be used to marinate vegetables like asparagus, accompany barbecued meats or to top toasted bread. It takes only 5 to 10 minutes to prepare.