Homemade sauces are delicious and very nutritious, you can adapt them to suit all tastes and use them to accompany most of your meals. Making a homemade sauce is a very pleasurable activity and you can find different alternatives to combine them with different dishes. They can accompany salads, legumes, meat, rice or fish.
Romesco sauce
Ingredients:
Three spicy red peppers
One head of garlic
Two ripe tomatoes
1 chilli pepper
10 toasted almonds
A slice of fried bread
Six tablespoons of oil
A pinch of salt and pepper
Preparation:
Soak the red spicy peppers in warm water until they’re soft. Afterwards, scrape the insides out with a knife.
Place both the tomatoes and the garlic head on a plate.
Spray them with olive oil and put them in the oven until they are well roasted.
Put the freshly scrapped insides of the red spicy peppers, the almonds, the chilli pepper, the fried bread, the skinless tomatoes and the roasted and peeled garlic into a mortar.
Espagnole sauce is one of the most basic sauces that should be included in the handbook of any good cook. It’s used in many restaurants and it isn’t hard to incorporate into our own home kitchens.
To make this sauce, start with a dark roux (flour thoroughly sautéed in butter). You’ll also need a dark meat broth (made by previously roasting bones in the oven). You can thicken the sauce to your liking at the end.
Ingredients:
Half a cup of meat broth
One onion
One carrot
1 ripe tomato
One leek
1 tablespoon of flour
A glass of Sherry wine
Olive oil
Salt and pepper
Preparation:
Wash the vegetables, peel them and cut them into pieces.
Stir them in a saucepan with a little bit of olive oil for a few minutes.
Add the flour and sauté everything together for a few minutes; make sure it doesn’t burn.
Add the meat broth, stirring constantly to keep it from become lumpy.
Put the sherry wine in.
Add salt and pepper to taste.
Cook over a low heat for 40 minutes.
Remove the mixture from heat and mash the ingredients. You should be left with a homogeneous and thick sauce.
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