Sauces used in Gastronomy by Carlos Mirasierras.pdf


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Moorish cooking influences, which were not bad, although the advent of new
veggies stirred the creativity of cooks (mostly women at that time), with the
result that a new recipe book was beginning to emerge. Today it is unthinkable
to cook many of the Spanish recipes without the use of a sofrito; there are many
variations that do, or do not, include tomato, and use flour, together with other
ingredients, to thicken and flavor the sofrito and turn it into a more elaborate
sauce, which in turn could be used on that broiled sirloin that I mentioned
before. The imagination is the limit, as long as it is guided by the common
sense and the practical knowledge of a series of basic cooking rules.
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Red Sauce (My recipe) Salsa roja

Ingredients: 5-6 piquillo peppers (or roasted red bell peppers; although canned
ones are OK, too); 1 small onion finely chopped; 1 tbsp of flour; 1 tbsp of butter;
350 ml of veggies broth; salt and pepper to taste.

Preparation: Start by preparing a béchamel sauce with the onion, the flour, the
butter, and the broth. Next, put the red peppers in a glass blender and process;
once they're finely ground, add the béchamel, some salt and mix it all with the
blender for a few seconds.
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Cabrales Sauce (Salsa de Cabrales)

Cabrales (queso de Cabrales, in Spanish) is a cheese in the artisan tradition by
rural dairy farmers in Asturias in the north of Spain. This cheese can be made
from pure, un-pasteurized cow's milk or blended in the traditional manner with
goat and/or sheep milk, which lends the cheese a stronger, and more spicy
flavor.
All of the milk used in the production of Cabrales must come exclusively from
herds raised in a small zone of production in Asturias, in the mountains of the
Picos de Europa. In fact this sauce is a copy developed by me from the French
Roquefort sauce, since both cheeses share the same production system.

Ingredients: 1lb of Cabrales, softened with a fork; 3 tbsp of unsalted butter,
softened with a fork (do not use salted butter as Cabrales is quite salty); 2 cups
2

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