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This pungent, acidic sauce is a specialty of the Canary Islands. It can be used as a sauce, baste, marinade, or dip. Traditionally, mojo sauce is made with a base of vinegar, hot peppers, sea salt, cumin, garlic, and olive oil. The sauce can be either red (mojo rojo) or green (mojo verde), depending on whether it is flavored with coriander or paprika.
The red version is usually served with meat and potatoes, while the green one is paired with fish dishes. The name of the sauce is derived from the Portuguese word molho, which means sauce.
Serve with
VARIATIONS OF Mojo
Mojo rojo or red mojo is a flavorful Spanish sauce that is especially popular in the Canary Islands. It is believed that it has origins in Spanish cuisine, which was heavily influenced by the Moors. The sauce usually consists of olive oil, vinegar, sea salt, garlic, chili, cumin, and pimentón paprika.
It is typically consumed with meat dishes and boiled potatoes.
Serve with
MAIN INGREDIENTS
Romesco is a savory Spanish sauce consisting of red peppers, tomatoes, onions, and a variety of roasted or raw nuts such as pine nuts, hazelnuts, and almonds. The sauce is extremely versatile, so it can be served with fish, seafood, salads, vegetables, and meat dishes, although it can also be used in stews, giving them a savory richness.
Romesco is also traditionally consumed as a dipping sauce for grilled spring onions, which is another Catalan delicacy.
Serve with
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Sauce tartare is a mayonnaise-based sauce that most likely originated in France. The creamy base is traditionally made with mayonnaise, though some variations occasionally may opt for crème fraiche, while the optional additions usually include spices and mostly chopped parsley, chervil, tarragon, capers, and pickles.
Optionally, boiled egg yolks can also be added. Although the sauce was named after Tatars—the Turkic-speaking ethnic group from Central Asia—it is not related to the region or the people. The name probably appeared as a reference to the coarse texture of the sauce—since the Tatars were known for their barbarian behavior.
Mojo verde or green mojo is a flavorful sauce that is especially popular in the Canary Islands. It consists of coriander, parsley, green peppers, olive oil, vinegar, garlic, and sea salt. The sauce is typically served with a variety of fish dishes, adding tons of flavor in the process.
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The Piedmontese bagna càuda, also spelled bagna caôda (lit. hot bath), is a dip made with garlic, anchovies, and olive oil, typically served with the so-called pinzimonio di verdure, an assortment of raw, boiled, or roasted vegetables; most often fennel, artichokes, peppers, and carrots, but some recipes suggest even cauliflower, celery, onions, and cucumber.
This fragrant Italian dip is sometimes made with the addition of milk, cream, butter, or walnut oil, and it’s traditionally prepared during autumn and winter months, particularly around Christmas and New Year's. In Piedmont, bagna càuda used to be dished out in peila, a big pan placed at the center of the table for communal sharing, while today it's been spruced up and comes served in fojòt, a type of an individual fondue pot made of terra cotta.
MOST ICONIC Bagna càuda
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This aromatic, decadent spread is made with black or green olives. The original recipe includes four essential Mediterranean ingredients – chopped olives, anchovies, capers, and olive oil – combined with additional ingredients and spices to form a thick, fragrant spread.
Even though it is often described as a Provençal recipe, it was originally invented in 1880 by a chef Meynier at a Marseilles restaurant called La Maison Dorée, while the first recipe dates back to 1897, when it was published in Jean-Baptiste Reboul's La Cuisinière Provençale.
Agrodolce is a traditional sauce characterized by its sweet and sour flavor coming from a combination of vinegar and sugar with the addition of wine (and sometimes, onions, fruit juice, or chocolate). The name agrodolce is a combination of two words - agro, meaning sour, and dolce, meaning sweet.
The traditional version is a thin sauce that is similar to the French gastrique, although the modern version can be chunky and similar to a relish. It is believed that agrodolce has Sicilian origins with strong Arabian influences. The sauce is typically used in numerous pasta dishes or as a topping for grilled meats.
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Bigilla is a broad bean dip originating from Malta. It is usually eaten as a snack or a spread, served with Maltese crackers called galletti, or toasted sourdough bread. Soaked and boiled dried tic beans—ful ta’ Girba are mashed with garlic, parsley, and olive oil into a paste seasoned with salt and pepper, which can optionally be flavored with chili, lemon juice, and various herbs.
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Brandade is a French dish consisting of mashed salt cod that is mixed with olive oil, potatoes, and often garlic and milk until the consistency becomes smooth and creamy. The name of the dish stems from the Provencal word brandado, meaning to shake or to stir.
Brandade was most likely invented by the cooks of Nîmes and Marseilles in the 18th century. The dish was first popularized by a famous French chef named Durand in his cookbook from 1830. It is usually served warm as an appetizer, dip, or spread that's accompanied by bread or crackers.
MOST ICONIC Brandade
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