Pasto

Cooking from a Portuguese perspective

Spanish style sauce/Molho à Espanhola

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Do not be deceived by the name; this is truly genuine Portuguese sauce even though I admit it has some Galician influences. This is the convenience sauce par excellence, traditionally used for grilled fish (in particular atlantic mackerel – ‘carapau’) although there is absolutely no reason not to use it with grilled meats or vegetables.
Molho à Espanhola

1 cup of extra virgin olive oil
2 tbsp of red wine vinegar
1/2 finely chopped onion (brown or red)
Small bunch of chopped parsley
2 tsp of paprika
Pinch of sea salt
1. Mix all ingredients together until the olive oil and vinegar emulsify and reach a sauce-like consistence. Give it a taste and adjust seasoning if required. This keeps in the fridge for a couple of days, just add some fresh parsley before serving to perk it up!

Written by Pedro Rebelo

September 6, 2016 at 1:36 pm

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