Ingredients: a small bunch of parsley; 100 ml of water; some salt; 1 garlic
cloves, sliced; some vinegar to taste; 100 ml of olive oil.
Preparation: Put the parsley (only the leaves and fine stems) with the water,
the salt, the vinegar, and the garlic in a mixer glass and grind it all. Sieve the
preparation, place again in the mixer glass, and emulsify by adding the oil with a
fine drizzle through the upper window of the cap, and finally add salt to taste.
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Green Pepper Sauce (Salsa de pimiento verde) Recipe provided by the
Cooking School, IES Escuela de Hostelería de Leioa
Ingredients: 1 large onion; 1 green pepper; 5-6 tbsp of flour; 1 l of fish stock.
Preparation: Sauté the onion, and when it is half cooked add the pepper,
simmer for 3-5 minutes, add the flour, give a good stir to build the sauce, and
add the fish stock. Bring the preparation to a boil, mix with a hand blender and
sieve.
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Mushroom Sauce (Salsa de champiñones)
Ingredients 4 persons: A small can of sliced mushroom (they can be replaced
by fresh ones); 1 medium-sized onion, grated; 1tbsp of flour; a large cup of beef
broth (warm);1-2 tbsp of Worcestershire sauce; olive oil & salt.
Preparation: Sauté the mushrooms until they brown a bit, and set aside; add
the onion, and simmer it until it crystallizes. Add the flour and stir with a whip to
form the roux. Bit by bit add the warm broth and slowly stir it all until the sauce
starts to thicken. Next add the mushrooms, give a good stir, and finally add the
Worcestershire sauce. Let it simmer for some mins, check the salt taste, add
some water if the sauce gets too thick, and process in the mixer to get an
homogeneous sauce. This sauce can be used to top thick cuts of beef cooked
to medium rare; or even immerse such cuts when the meat is undercooked.
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Béchamel Sauce (also known as white sauce)
Ingredients: 1/4 cup butter;1/4 cup all-purpose flour; 2 1/4 cup milk; pinch of
freshly grated black pepper; nutmeg (optional); and salt.
Preparation: Melt the butter in a pan over medium heat. Add the flour when the
melted butter is bubbling a bit. Pour in all the milk (better if it is warm), and start
whisking the ingredients constantly to get an homogeneous mix and wait until it
starts to boil. Season with salt, lower the heat, put a lid on and simmer gently,
while stirring occasionally for at least 20 minutes to cook it thoroughly and so
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