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Bilbao Sauce (raw preparation) (Salsa bilbaína cruda)
Recipe provided by the Cooking School, IES Escuela de Hosteleria de Leioa
Ingredients: 200 ml of olive oil; 4 garlic cloves, sliced; a sprig of parsley, finely
chopped; red chili; 6 tbsp of vinegar.
Preparation: Slowly simmer in olive oil the garlic slices until they are soft but
not brown. Remove the saucepan from the heat, add the chilies, some finely
chopped parsley, vinegar, and mix everything well.
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Gazpacho Sauce (Salsa de gazpacho) Recipe provided by the Cooking
School, IES Escuela de Hostelería deLeioa
Ingredients: 1 garlic clove, sliced; 1 green pepper, chunked: 4-5 tbsp of
vinegar; 200 ml of water; a pinch of fine salt; 4-5 tomatoes, grated; 100 ml of
olive oil.
Preparation: First of all put the ingredients (reserving a little water, the vinegar
and all the oil) in a tall glass and mix them with a hand blender; next emulsify
the sauce by slowly adding a fine drizzle of oil in the container while mixing it all
well with the hand blender. Strain the mixture through a sieve, add a pinch of
salt, vinegar, as well as some of the reserved water in case you want to thin the
sauce.
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Piquillo Sauce (Salsa de piquillo) Recipe provided by the Cooking School, IES
Escuela de Hostelería de Leioa
Ingredients: 1 large onion, finely chopped; 10 piquillo peppers, chopped; 7-8
tbsp of flour; 1 l of fish stock.
Preparation: First simmer the onion, and when it is nearly cooked add the red
peppers, continue to simmer a little on a low heat, add the flour, give a good
stir, add the fish stock and bring the preparation to a boil. Finally, mix the sauce
with a hand blender and sieve.
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Parsley Sauce (Salsa de perejil) Recipe provided by the Cooking School, IES
Escuela de Hostelería de Leioa

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