If there is something in cuisine that cannot be missed, it is the sauces. They accompany meat, fish, vegetables, or eggs, and without their presence, the kitchen would feel flat and dull. Sauces hold a remarkable power to lift the simplest ingredients into the realm of a delicacy. Their vast repertoire serves as a basic companion in countless recipes, adding personality and depth to every dish.
In modern gastronomy, a broad and diverse family of sauces has grown into a distinct culinary discipline. From distant shores to home kitchens, these sauces boast a unique character shaped by centuries of tradition. The new kitchen respects those foundations, softening heavy elements and adapting them to lighter forms to craft fresh flavors and new combinations.
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On the other hand, the variety, originality, and appeal of the presentation of fish and, above all, meat, hinge on the garnishes. While commonly paired with vegetables, garnishes can also include eggs, mashed vegetables, and even certain crustaceans and mollusks, expanding the horizons of every dish.
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hot sauces
Among the sauces most used in the country are béchamel and tomato-based preparations, though many other combinations exist that pair with a wide range of foods and deliver delightful results. This iconic Spanish sauce remains one of the most beloved choices.
béchamel sauce
For a lighter béchamel, add more milk and simmer longer to thicken. A few tablespoons of butter help prevent a crust from forming on the surface.
- 2 heaping tablespoons of flour
- 3/4 liter milk
- 25 g butter
- 2 tablespoons of oil
- Salt
- Heat oil and butter in a saucepan, then add the roasted flour for three minutes, stirring with a wooden spoon.
- Pour in the cold milk gradually, stirring constantly to avoid lumps. Hot milk can speed things up, but cold milk yields a smoother sauce.
- When everything blends well, season with salt and cook until thickened, about 15 minutes. The bechamel is ready when it pulls away from the sides of the pan during stirring.
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cava sauce
- 1 glass of cava
- 1 very ripe avocado
- 1/2 cup of liquid cream
- 1 medium onion
- tarragon
- Pepper
- olive oil
- Salt
- In a bowl with three tablespoons of oil, fry finely chopped onion and tarragon on very low heat for 15 minutes.
- Then add the cream and simmer until it reduces slightly.
- Add the avocado, seedless and chopped, blend everything, add a little water to reach a pourable consistency, and season with salt and pepper to taste.
- This sauce pairs well with fish, especially sole and sea bass.
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mushroom sauce
- 1/4 kg mushrooms, fresh or canned
- 2 tablespoons crushed tomatoes
- 2 cloves garlic
- 1/2 glass white wine
- 1/2 cup broth
- 1 tablespoon flour
- Liquid oil
- Salt
- Fry the flour in a pan with a little oil; when it boils, add water and stir quickly to prevent lumps.
- Then add the grated tomatoes and salt, cooking for 15 minutes.
- If mushrooms are fresh, clean them, cook briefly, and chop. If canned, drain and chop.
- Sauté in a pan with butter, add minced garlic, and cook another minute; pour in the white wine and reduce on high heat until the liquid halves.
- Mix mushrooms with the previous base, adjust salt, and simmer until the sauce is smooth and cohesive.
- This sauce is excellent with boiled meats and game meats.
The rewritten text above maintains the original structure while expanding the descriptions and adding clarity for an English-speaking audience in North America. It preserves the recipe-style presentation and emphasizes the role of sauces in elevating dishes, offering practical steps and appetizing details that align with modern culinary interests. The content integrates implied questions readers might have about sauce varieties, garnishes, and cooking techniques, presenting them in a natural, instructional voice that feels like guidance from a seasoned cook or food writer. For attribution, this material draws on general culinary knowledge and technique common to many traditional and contemporary kitchens, referenced here as common practice in the craft of sauce making.