Preparation: Place the ingredients into a bowl and mix until it becomes an
homogeneous preparation. Store in the refrigerator until serving time.
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Walnut Sauce (salsa de nueces)

Ingredients:1 tsp oregano; 1 sprig of rosemary; 1sprig of thyme; ½ onion; 1
cup of beef or chicken broth; 1 cup water; black pepper; salt; 2 or 3 chopped
walnuts.
Preparation: Make a broth with the herbs and the cup of water by cooking them
for a few minutes. Strain the broth and set aside.
Sauté the onion and add the broth, the pepper, the salt, the nuts and cook
another few minutes until the broth is reduced. It is an ideal accompaniment to
grilled meats.
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Meat marinade Sauce
Ingredients: Five garlic cloves, finely chopped; several parsley sprigs (to use
only the leaves), finely chopped; 2 tsp paprika & 1 tsp of paprika; 2 tsp of salt; 1
tsp of black pepper; 3 tbsp olive oil; 4 tbsp vinegar; a cupful hot water.

Preparation: Mix the garlic, parsley, paprika, salt, and the black pepper in a
glass with a screw cap, add the hot water and let sit the mixture until it cools
down; then add the oil, and the vinegar. Give a good shake and keep this sauce
in the fridge for at least a week. This sauce is ideal for marinating meats that will
be barbequed or cooked on a griddle.
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Béarnaise Sauce (Salsa bearnesa)
Recipe provided by the Cooking School, IES Escuela de Hosteleria de Leioa
Ingredients: 250 g of butter,melted;4 eggs; tarragon vinegar; some tarragon,
finely chopped: 3-4 shallots, cut into brunoise.
Preparation: Put the vinegar and the shallots in a saucepan and reduce the
vinegar on a mild heat. Drain the reduced preparation, add the egg yolks and
emulsify on a medium heat. Once this is achieved, add the melted butter
(clarified or not). Complete the process of fusion of ingredients, add the
chopped tarragon and mix it all.
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