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40 Mediterranean Sauces & Salsas

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 05 December 2012 at 13:40
 
Buonasera, Good Evening,
 
 
 
This mini Guide, provides a taste of the Mediterranean and its  numerous sauces, which are profoundly steeped in tradition especially during the Christmas Season. Here are just some of the most common sauces prepared during this special time as this subject is infinite.
 
If you would like to add a sauce or gravy that you or your family have used during the Christmas holidays, please do tell us about it and of course, its ingredients.
 
If you are interested in the ingredients of the sauces I have listed, please do send me a note or a PM. 
 
Please note: Italian Tomato Sauces have been posted several months ago, in Part 1 and Part 2, thus, these sauces include International Style Mediterranean used sauces, Spanish, Parts of France, the Basque Country and Catalonia.
 
 
If we do not get to chat, please do have a wonderful 2013, and a lovely Christmas Season filled with good health, fulfillment and happiness.
 
MEDITERRANEAN CHRISTMAS SAUCES ...
 
1) Homemade Lemon & Olive Mayonnaise ( Evoo, Garlic, Lemon Zest, Stuffed Green Olives & Pimentón de La Vera Smoked Paprika Sweet
 
2) La Salsa Gallega ( Galician Sauce ):  Seasoned Evoo with Smoked Pimentón de La Vera Paprika
 
3) Tomato Coulis:  tomatoes, shallot, Balsamic Modena Vinegar, Tomato Paste and Evoo
 
4) Red Bell Pepper Coulis:  3 red bell peps, butter, shallots, garlic, chicken or beef stock
 
5) Apple Sauce: 4 apples, cinammon, cumin, and sugar
 
6) Hollandaise:  butter clarified, 3 egg yolks, & fresh lemon juice
 
7) Bernaise Sauce:  butter, tarragon herb, parsley, shallot, ground peppercorns, white wine vinegar, 6 egg yolks and a pinch of Cayenne
 
8) Bordelesa (  Bordeaux Sauce ):  a beef bone, shallots, thyme herb, butter, beef stock, peppercorns, bay leaf, French Bordeaux D.O. Red Wine.
 
9)  White Wine Sauce:  butter, shallot, dry white wine, cream and chicken stock or shellfish stock
 
10) Green Peppercorn Sauce:  green peppercorns, brandy, lamb or beef stock, and cream  
 
11) French Mustard Sauce:  butter, shallot, white wine, beef stock, cream and Dijon mustard
 
12) Mushroom Sauce:  butter, shallots, white mushrooms, white wine, tarragon herb, beef stock and cremé fraîche
 
13) Bechamel Sauce:  butter, flour, milk, nutmeg and a pinch of salt and freshly ground black pepper
 
14) Mornay Sauce: butter, flour, milk, 2 egg yolks, Gruyère Swiss cheese and Nutmeg
 
15) Caper Sauce: flour, butter, lamb stock, 2 egg yolks, cream and capers
 
16) Rouille:  1 potato, an egg yolk, 120 ml. Evoo, 1 garlic clove, 1 tsp. tomato paste and a pinch of cayenne ground
 
17) Bread Salsa: milk, allspice, onion, bay leaf, and day old bread crumbs grated
 
18) Pesto di Liguria:  fresh Genovese basil, Evoo, pinenuts and Garlic
 
19) Gravy: oil for frying, onion, carrot, celery or leek, garlic, bay leaf, thyme, flour, beef or other meat or poultry stock
 
20) Jus: a piece of roasted beef minced, beef stock, carrot, onion, celery, leek, bay leaf, thyme and 3 black peppercorns 
 
21) Ali Oli: egg yolks, Dijon Mustard, white wine vinegar, and Evoo
 
22) Salsa Rosa de España:  home made mayonnaise, homemade Marinara tomato sauce, Tabasco, Worcestershire and brandy
 
23) Salsa Andaluza:  homemade Tomato sauce, homemade mayonnaise and red peppers called Morrón from the Basque Country.
 
24) Tartare Sauce:  capers, pickles, homemade mayonnaise and minced parsley.
 
25) Remoulade:  anchovies, milk, mayonnaise, Dijon Mustard, capers and pickles.
 
26) Classic Vinaigrette:  Dijon, white wine vinegar and Evoo
 
27) Rasberry Vinaigrette:  rasberries, white wine vinegar, Evoo and sugar
 
28) Vinaigrette L´Ancienne:  Evoo, white wine vinegar and Dijon
 
29) Salsa de Cabrales or Gorgonzola or Roquefort:  blue vein cheese, white wine vinegar, Evoo and Parsley minced
 
30) Salsa de  Chocolate: extra fine sugar, black chocolate and cacao in powder
 
31) Salsa Romesco:  Catalan, Tarragona traditional red bell pepper sauce, is prepared with red bell peppers, chili peppers, Evoo, sugar, salt and pepper, garlic, blanched almonds or hazelnuts, day old bread crumbs, sweet Pimentón de La Vera Paprika, red wine vinegar and salt and pepper.
 
32) Ali Oli:  There are numerous varieties, however, the Andalusian type is simply prepared with only Evoo and salt and 4 cloves of fresh garlic. Homemade Mayonnaise: Evoo, Salt and Egg Yolks.
 
33) Spanish Salsa Verde:  This Basque and Asturian Green Sauce is prepared with: chopped parsley, salt and freshly ground black pepper, fish stock, garlic, dry white wine, Evoo, onion and a bay leaf.
 
34) Basque Pil Pil:  this simmered sauce, Pil Pil means Simmered; is prepared with Evoo, 2 cloves of garlic and a bit of chopped parsley. It is commonly served with fresh cod fish or kokotxas ( prounounced KO KO CHAS ), the neck & throat of the cod, that look like a large oyster, and are very tender morsels, a delicacy in San Sebastián or Donostia on the coast in Pais Vasco.   
 
35) La Vizcaína Sauce: This Vizcaya Basque sauce is prepared with:  onion, garlic, Evoo, potato, bay leaf, parsley, butter, breadcrumbs day old, tomato and chili peppers.
 
36) Bilbaína Bilbao Sauce:  This Bilbao City sauce is made with: salt, black peppercorns, tomato, chili peppers, cayenne, Evoo, hard boiled egg, capers, sweet paprika Pimentón de La Vera, white wine vinegar or lemon juice and parsley. It is commonly served with fresh cod fish in the city of Bilbao.
 
37) Catalan Samfaina:  similar to the French Ratatouille, and contains, tomatoes, zucchini or corgettes, bell peppers, aubergine or eggplant, and is used to enliven simple fish dishes.
 
38) Sofreigt in Catalan; Sofrito de Catalonia:  This a slow sauté of onions, tomato, garlic, bell peppers, and fresh herbs and the addition of hazelnuts, sautéed day old bread and mashed garlic with Evoo are added.
 
39) Andalusian Shepherd´s Red Wine Sauce for Roast Lamb:  garlic, onion, cinammon sticks, red wine, red wine vinegar and bay leaf with a carrot are the ingredients for this sauce.
 
40) Marinade for Game Birds:  a common marinade for game birds in Andalusia is: salt and pepper, Evoo, black peppercorns, saffron, onion, sprigs of oregano and thyme, white wine vinegar, capers, and Sherry.
 
Kindest regards, and Happy Holidays,
Margaux Cintrano.
www.guidepost.es
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