avoid it takes a floury taste. During the cooking process check if it needs more
salt, add some black pepper and some nutmeg. Add some more milk if the
sauce is too thick , but when it is too runny, pour some corn flour (from 1 to 3
tsp) in a cup with some cold milk, whisk both ingredients thoroughly and pour
them in the sauce. Next, return the sauce to the fire and check if the béchamel
is at the point of thickness you were looking for.
A variation to this sauce is used when preparing croquettes, and it involves
adding finely chopped onion(French cooks would used shallot, which is much
better to my taste) once the butter is melted and starts to boil. It is also
recommendable to initially add half tsp of olive oil to the butter so it doesn't get
overheated.
_______________________________________________________________

Bolognese Sauce (Quick recipe)
Ingredients for 4 servings: 250 gm of beef ground meat; 150 gm of pork
ground meat; 2 onions, finely chopped; 400 gm of tomato purée; half glass of
white wine;1 tsp of corn flour, salt, pepper.
Preparation: Heat some oil (2 tbsp) in a saucepan, add the meat, cook for 2
minutes, and next add the onion and the tomato purée straightaway, together
with the wine, and the corn flour to thicken the resulting sauce and some salt to
taste. Let simmer the sauce with no lid on for some 25 minutes on a small-tolow fire, and check the salt taste. In the event that the tomato sauce is too thick
you can add some water, or cooked tomato sauce. It is better to use cooked
tomato sauce (canned) to avoid simmering the preparation for a long time, as
ground meat loses its taste properties during the cooking process; it also makes
unnecessary to add sugar for lowering acidity.
_______________________________________________________________

Allioli (Garlic sauce)
This is a Catalan sauce used for accompanying meats, fish, legumes and some
rice preparations. There are two versions: one (the original sauce) for very
"brave and iron-mouthed men", and the light one, for current people. It is not a
garlic mayonnaise as most people think
Ingredients for the original recipe: All the cloves of a garlic bulb, 1/2 tsp of
salt, and olive oil (a mortar and a pestle).
Put the cloves, cut into small dices, in the mortar with the salt; Start pounding
both elements to get a very fine paste. Then is the moment to start adding the
7