3 Hidden European Sauces

Ingredients

• 1 Red bell pepper (roasted and peeled)
• 3 cloves Garlic (peeled)
• 1 tsp Cumin seeds (toasted)
• 1 tsp Smoked paprika
• 0.5 cup Extra virgin olive oil (divided for different sauces)
• 2 tbsp Sherry vinegar
• 1 bunch Fresh flat-leaf parsley (finely chopped)
• 2 tbsp Capers (drained and minced)
• 2 Anchovy fillets (finely minced)
• 1 tbsp Lemon juice (freshly squeezed)
• 1 cup Mayonnaise
• 1 tbsp Dijon mustard
• 3 tbsp Cornichons (finely diced)
• 1 tsp Fresh tarragon (chopped)

Steps

1. 1

   To make the Spanish Mojo Picón: In a blender or food processor, combine the roasted red bell pepper, garlic cloves, toasted cumin seeds, smoked paprika, and sherry vinegar.

2. 2

   While the processor is running, slowly stream in 1/4 cup of olive oil until the sauce is emulsified and smooth. Season with salt to taste.

3. 3

   To make the Italian Salsa Verde: In a small bowl, combine the finely chopped parsley, minced capers, and minced anchovies.

4. 4

   Stir in the lemon juice and the remaining 1/4 cup of olive oil. Mix until well combined and let sit for 10 minutes to allow flavors to meld.

5. 5

   To make the French Remoulade: In a medium bowl, whisk together the mayonnaise and Dijon mustard until smooth.

6. 6

   Fold in the diced cornichons and chopped tarragon. Stir until the ingredients are evenly distributed throughout the base.

Notes

Mojo Picón is excellent with 'papas arrugadas' (wrinkled potatoes). Salsa Verde pairs perfectly with grilled steak or white fish. Remoulade is a classic accompaniment for crab cakes or celery root.

Nutrition per serving

• sauce
• condiment
• European
• no-cook
• easy
• appetizer
• vegetarian-option