Sauces and Bases

Appears in

Published 2007

About

The food at MoVida is based around some key Spanish techniques that aren’t generally used in the home kitchen or taught at cooking schools. These recipes for sauces and bases are used time and time again in Spanish kitchens across the globe, including our cramped kitchen in Hosier Lane. These are very easy techniques to master and are the foundations of Spanish food.

Garlic mayonnaise	alioli	p 38
Garlic and parsley	ajo y perejil	p 40
Spanish mayonnaise	mahonesa	p 40
Aromatic marinade of sherry vinegar and spices	escabeche	p 41
Chicken stock	caldo de pollo	p 42
Fish stock	caldo de pescado	p 43
Vegetable stock	caldo de verduras	p 45
Canary Islands dressings	mojo	p 45
Green sauce	mojo verde	p 46
Red capsicum dressing	mojo picón	p 46
Almond picada	picada de almendras	p 48
Bread picada	picada de pan	p 49
Slow-cooked capsicums, tomatoes and onions	sofrito	p 51
Romesco sauce	salsa romesco	p 52