Aliño para Ensalada - Lemon herb dressing
1 Tablespoon lemon juice, freshly squeezed
3 Tablespoons of extra virgin olive oil
freshly ground black pepper, to taste
1 Pinch fresh, flat-leaf parsley or cilantro, chopped, salt to taste
In a bowl, use a whisk to mix all the ingredients and beat well to form an emulsion.
1 Tablespoon lemon juice, freshly squeezed
3 Tablespoons of extra virgin olive oil
freshly ground black pepper, to taste
1 Pinch fresh, flat-leaf parsley or cilantro, chopped, salt to taste
In a bowl, use a whisk to mix all the ingredients and beat well to form an emulsion.
Mayonesa - Homemade Mayonnaise
2 large egg yolks
3/4 cup olive oil
1 medium lemon
3 cloves garlic, peeled and crushed
salt to taste
freshly ground pepper to taste
In a small deep glass or ceramic bowl, mix the 2 yolks with one beater of an electric hand mixer at slow speed. Very slowly, add the oil and continue to mix at a slow speed. After all the oil is added, the mixture should be thick and a light yellow color. Add the lemon juice, garlic, salt and pepper and stir. Store in the refrigerator in a glass or ceramic container.
Pasta de Ají - Aji Paste
12 whole ají peppers
1 cup of olive oil
Open up the peppers and remove the seeds very carefully (they are very hot so use gloves). You can also remove the whitish vein where the seeds attach to the shell. Chop the peppers coarsely. Transfer to the food processor, add the oil and chop to form the paste. A smooth consistency is not necessary. Store in glass jars in the freezer.
Salsa Blanca - White Sauce
This sauce is used like a roux to thicken other sauces. Chilean cooks use it in many dishes, especially those including chicken or fish.
1/2 cup butter
1/2 cup flour
1 cup milk
ground white pepper to taste
1 pinch of nutmeg to taste
salt to taste
1 pinch fresh parsley, chopped
Melt the butter in a sauce pan. Add the flour and stir; cook for 5 minutes over low heat. Slowly add the milk, stirring with a whisk. Bring to a boil, add the pepper, nutmeg, salt and parsley. You can store the sauce in the refrigerator for a few days until ready to use.
This sauce is used like a roux to thicken other sauces. Chilean cooks use it in many dishes, especially those including chicken or fish.
1/2 cup butter
1/2 cup flour
1 cup milk
ground white pepper to taste
1 pinch of nutmeg to taste
salt to taste
1 pinch fresh parsley, chopped
Melt the butter in a sauce pan. Add the flour and stir; cook for 5 minutes over low heat. Slowly add the milk, stirring with a whisk. Bring to a boil, add the pepper, nutmeg, salt and parsley. You can store the sauce in the refrigerator for a few days until ready to use.
