If these days you are cooking more elaborate dishes or gastronomic preparations from other countries, do not forget the sauces from other parts of the world. We give you some ideas and their essential ingredients.
There is practically no corner of the world that lacks a typical sauces to accompany dishes and dye them with a rich amalgam of flavors, textures or a spicy touch for the palate. While for the elaboration of some of them, you need precise spices that are difficult to obtain or ingredients that are usually only available in specialized stores or in their countries of origin, others you can easily make at home.
If you are bringing out your most creative culinary side during the quarantine, this is your opportunity to meet five sauces from other places in the world, ideal for snacking, drinking with crudités, incorporating preparations such as lunch or dinner or making a delicious bowl.
Tzaziki, the most emblematic Greek sauce
A delicious cold Mediterranean sauce typical of Greece and with equivalents in places like Turkey. Its basic ingredients are Greek yogurt, mixed with plenty of grated cucumber, olive oil, lemon juice, or vinegar, garlic and as spices, fresh parsley, mint, pepper or dill. To prepare it you must peel and wash the cucumber well, grate and salt it. To release the water, you leave it in a strainer.
In a bowl, mix two Greek yogurts, a minced garlic clove, the juice of half a medium lemon, a good tablespoon of olive oil and the chopped mint or fresh mint – about two tablespoons -, along with a pinch of salt and pepper. Add the freshly drained cucumber and stir. It will be richer and denser if you let it rest for about two hours in the fridge.
Ponzu sauce for a delicious haiwano poke
Ponzu sauce (ポ ン 酢) is a staple of Japanese cuisine that is also used for Haiwan Pokes. Similar to a vinaigrette, it is used to dress from meat and fish tatakis to salads or vegetables. There are numerous formulas and recipes, although originally it is usually made with yuzu, which is difficult to obtain. By borrowing the recipe you can prepare it by combining the following ingredients in a bowl:
- 160 ml natural lemon juice
- 80 ml natural lime juice
- 60 ml rice vinegar
- 240 ml soy sauce
- 60 ml mirin
- 1 strip of kombu seaweed about 7 cm long
- About 10 gr of katsuobushi (tuna flakes)
Once they are mixed, let them rest in the fridge for between 2 and 24 hours, straining it when this time passes. Its citric and delicious flavor will brighten up your dishes.
Mexican green sauce, for lovers of spicy
In Mexico, sauces are an inescapable part of gastronomic culture. One of the best known is green, which is part of very different dishes such as enchiladas, tacos, burritos, breakfast eggs and even soups. Although as if any sauce has different recipe variations, one of the simplest ways is to pour five tomatillos, a quarter of an onion and jalapeños to taste in a pan with hot olive oil.
After frying, the ingredients add two minced garlic cloves and continue until the ingredients are browned. Finally strain the ingredients and add coriander and salt to taste. If it is too thick, you can make it more liquid with a little water.
Pebre, a staunch of Chilean cuisine
Unlike the Argentine chimichurri, the Chilean pebre is a spicy sauce that is usually eaten with bread heated on the grill, on salads or in a choripán. To prepare it you will need half an onion, two cups of fresh coriander leaves, a couple of tomatoes, a tablespoon of red wine vinegar, a tablespoon of oil, half a teaspoon of red pepper sauce and salt.
You will have to cut and chop the onion very finally, wash and dry the coriander and chop it very fine, mixing it with the onion and vinegar. Add the chopped tomato, mix very well and add the oil, the red pepper sauce and salt. You can adjust the seasoning and the spiciness. To enjoy the Chilean sauce, don’t forget the fresh bread.
Gochujang, star of Korean dishes
With its characteristic spicy flavor, it is one of the great stars of Korean cuisine. Gochujang (고추장) was originally a fermented food based on red chili powders, the final mixture of which is left to ferment for years in sealed earthenware containers: antecedents from the 18th century have been found.
To make it you will need 8 tablespoons of soy, one tablespoon of Doenjang (Korean miso paste), one tablespoon of Kochukaru (Korean pepper), two grated Nashi Asian pears, two grated medium onions, two grated apples, one tablespoon of sesame oil and two tablespoons sesame, unroasted. You have to boil all the ingredients for half an hour until it thickens and a sauce forms. It is used for marinades, stews, noodles and rice.
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