Three Favorite Homemade Sauces: Cilantro, Bell Pepper, and Avocado

Ingredients

• 200 ml Vegetable oil (For the base mayonnaise.)
• 1 Egg (Preferably at room temperature.)
• Salt (A pinch, to taste.)
• 1 Lemon juice (The juice of 1 lemon, approximately 30 ml.)
• 1 cup Base mayonnaise (Prepared with the ingredients above.)
• 0.5 cup Fresh cilantro (Washed and sanitized; equivalent to approximately 15 g.)
• 2 dientes Garlic (Roasted in olive oil.)
• Olive oil (The amount needed to roast the garlic.)
• 1 cup Base mayonnaise (Prepared beforehand.)
• 1 Red bell pepper (Roasted on all sides, peeled, and deseeded. The author recommends roasting it directly over the flame until the skin turns black, placing it in a bag to steam, and then peeling it.)
• 1 diente Garlic (Peeled.)
• Fresh cilantro (A handful, approximately 15 g; washed and sanitized.)
• 1 cup Base mayonnaise (Prepared beforehand.)
• 0.5 Avocado (Flesh of half a ripe avocado, approximately 100 g.)
• 1 Lemon juice (The juice of 1 lemon, approximately 30 ml.)
• Black pepper (A pinch, to taste.)

Steps

1. 1

   Place the vegetable oil, egg, a pinch of salt, and lemon juice in a blender jar or a tall container for use with an immersion blender.

2. 2

   Blend until the mixture emulsifies and becomes a thick, smooth, and creamy mayonnaise. If using an immersion blender, keep the head at the bottom at first and slowly raise it as the mixture thickens.

3. 3

   For the cilantro sauce, place 1 cup of the base mayonnaise in the blender.

4. 4

   Add the fresh cilantro and the two cloves of garlic previously roasted in olive oil.

5. 5

   Blend until you obtain a smooth, well-integrated green sauce. Taste and adjust the salt if necessary.

6. 6

   For the bell pepper sauce, roast the bell pepper directly over the flame, turning it so that all sides become blackened and the skin blisters.

7. 7

   Place the hot bell pepper in a bag and let it steam for a few minutes. Remove it from the bag, peel it, remove the seeds, and cut the flesh into pieces.

8. 8

   Place 1 cup of base mayonnaise, the roasted bell pepper, the garlic clove, and a handful of cilantro in the blender.

9. 9

   Blend until the sauce is creamy and evenly colored, with no large pieces of bell pepper or garlic.

10. 10

    For the avocado sauce, place 1 cup of base mayonnaise, the flesh of half an avocado, the juice of 1 lemon, and a pinch of pepper in the blender.

11. 11

    Blend until you obtain a smooth and creamy sauce. Taste and adjust the pepper or salt to taste before serving.

12. 12

    Serve the three sauces as accompaniments for patacones, potatoes, meats, sandwiches, or snacks. Keep the avocado sauce refrigerated to help preserve its color.

Notes

Refrigerate the sauces in airtight containers and ideally consume them within 2 to 3 days. Homemade mayonnaise contains raw egg: use a very fresh or pasteurized egg and keep the preparation cold. The amount of olive oil needed to roast the garlic is not specified in the source.

Nutrition per serving

• sauces
• dip
• side dish
• homemade
• gluten-free
• vegetarian
• no additional cooking
• Colombian cuisine