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Romesco (Catalan pronunciation:) is a tomato-based [1] sauce that originated from Valls, province of Tarragona, in Catalonia, Spain. The fishermen in this area made this sauce to be eaten with fish. [ 2 ]
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
Season the romesco with salt. Meanwhile, preheat a large cast-iron griddle on the grill. In a bowl, toss the potatoes with the remaining 1/4 cup of oil and season with salt.
Notable sauces are romesco sauce, aioli, bouillabaisse of Catalan origin, and picada. Cured pork cuisine includes botifarra (white and black) and the fuet of Vic . Fish dishes include suquet [ es ] (fish stew), cod stew, and arròs negre .
Romesco: Catalonia: sauce a sauce made from almonds or hazelnuts, roasted garlic, olive oil and nyores - small, dried red peppers. Salsa brava: everywhere sauce spicy sauce used with "patatas bravas" Sherry vinegar: Andalusia: vinegar a gourmet wine vinegar made from Sherry. Sofrito: everywhere sauce
6. Paint the lamb with the mustard and crust with the pistachios and chives. Roast for 2 more minutes, just to toast the nuts. Remove and carve between the ribs. Serve with the mint sauce on the side.
"Bicky" sauce – a commercial brand made from mayonnaise, white cabbage, tarragon, cucumber, onion, mustard and dextrose; Brasil sauce – mayonnaise with pureed pineapple, tomato and spices [4] Samurai sauce; Sauce "Pickles"– a yellow vinegar based sauce with turmeric, mustard and crunchy vegetable chunks, similar to Piccalilli; Sauce andalouse
The sauce, made with a variety of chiles, spices, and fruits, can take hours to cook at home, but with Guelaguetza’s starter pack, you can make restaurant-quality mole in under 10 minutes ...