Salsa Española y derivadas | Salsas Madre | Fondo oscuro | Curso de Cocina Profesional | Nivel2-11

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats while being a cost-effective substitute.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric provides color and flavor at a lower price.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: mayonnaise

Silken tofu offers a vegan alternative with a similar texture.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice brightens flavors and is often more accessible.

Heat olive oil in a saucepan over medium heat until shimmering.

Add finely chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in diced tomatoes and red bell pepper; cook until softened, about 10 minutes.

Incorporate vinegar, paprika, and cumin; simmer for 5 minutes.

Blend the mixture until smooth; return to heat.

Add broth and bay leaves; simmer for 15 minutes to meld flavors.

For a creamy sauce, whisk egg yolks with lemon juice in a bowl.

Slowly incorporate the warm sauce into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan; cook gently until thickened, about 5 minutes.

Season with salt and black pepper to taste.

Finish with chopped parsley for freshness.

Cooking Techniques

Spice Level:

Allergens