Nerja Today

Sauces and Pastries.

Salsa mayonesa (Mayonnaise sauce)

2 whole eggs
1/2 L olive oil, maximum acidity 0.4º
1 teaspoon sherry vinegar
2 tablespoons water
salt
pepper
a pinch of sugar.

Place the eggs in the electric blender and add the oil drop by drop, blending continuously.
As it thickens, pour in small amounts of oil and continue to blend until there is no oil left to add.
Then add the water and vinegar and season.
Blend for a few more minutes to obtain an even consistency.
Note:
Wash the eggs thoroughly before use. During cool periods the sauce can be refrigerated for one week in a covered glass container.

Salsa Besamel (Béchamel sauce)

40 cl olive oil, maximum acidity 0.4º or 50 g butter.
30 g flour
1/2 L milk
Salt
Nutmeg

Boil the milk.
Pour the oil into a non-stick saucepan and lightly fry the flour. Add the milk in several portions, beating the mixture with a whisk and waiting until the mixture boils before adding more milk.
Once the mixture acquires a creamy consistency, season with grated nutmeg and salt.

Salsa rosa (Cocktail sauce)

1/4 L mayonnaise sauce (see recipe 105)
2 tablespoons tomato ketchup
1 tablespoon brandy
1 teaspoon sugar
Salt

Combine the mayonnaise with the remaining ingredients and beat for a few minutes. 

Note:
This sauce can be made with homemade or readymade mayonnaise.
If you use the readymade variety, add the ingredients listed above plus two tablespoons of cream

Salsa Alioli (Garlic and oil sauce)

2 eggs
1/4 L olive oil, maximum acidity 0.4º
2 tablespoons water
1 tablespoon red wine vinegar
2 garlic cloves, chopped
Salt
A pinch of sugar.

Beat the eggs in an electric blender or with a hand-held electric whisk. Remove the interior shoots from the garlic then chop up. Add the drops of oil, one by one at first, then add the garlic and continue to blend. As the mixture thickens, pour in small amounts of oil and continue blending until there is no oil left to add. Next, thin the sauce by adding the vinegar and water. Season and blend for a few more minutes to obtain an even consistency.

Salsa de tomate Española (Spanish tomato sauce)

2 dl olive oil
3 onions, chopped (approx, 250 g)
1 garlic clove, chopped
1 kg ripe tomatoes, sliced.
1 laurel leaf (optional)
salt
sugar

Lightly fry the onion in the oil and season with the salt and sugar.
When transparent, add the garlic, tomatoes and laurel.
As they are cooking, mash the tomatoes with a skimmer. This sauce must simmer for 2 hours. 
When cooked, put through a sieve or food mill.
Note:
Do not grind in an electric blender.

Salsa de ahumados (Sauce for smoked dishes)

2 dl mayonnaise sauce
1 hard-boiled egg, chopped
1 tablespoon mild mustard (e.g. Savora)
2 tablespoons creamy yoghurt
1 tablespoon sugar
1 tablespoon dill, chopped
salt
pepper
Prepare the mayonnaise.
Add the creamy yoghurt, mustard, salt, sugar and ground pepper. 
Stir continuously to obtain an evenly-blended cream.
Add the chopped hard-boiled egg and dill.

Masa quebrada (pastry)

250g flour
125g butter
1 egg yolk
3 tablespoons water
Salt

Pour the flour into a large bowl and make a large hollow at the centre. Add to this hollow the butter (which should have a soft, creamy consistency), egg yolk, warm water and salt. Knead these ingredients manually, slowly folding in the flour to obtain pastry.
At this stage handle as little as possible. Leave to stand for 1 to 12 hours.
Then sprinkle the table with flour and roll out the pastry with a rolling pin, beginning at the centre and rolling outwards to form a circle.
Grease the moulds and line with pastry. To ensure that the pastry does not rise in the oven, pierce it with a fork and add a small ball wrapped in tinfoil.
Leave to stand again in the refrigerator for approx 10 minutes.
Bake in the oven for 15 to 25 minutes at 180º. Check regularly and when slightly golden, remove from the oven.
Note: it is possible to save time by buying frozen readymade pastry; however, the result will not be the same since homemade pastries, made with natural fats, always taste much better.

Masa para empanadillas (Pastry for pasties)

3 level tablespoons olive oil
3 level tablespoons milk
3 level tablespoons red wine
95 g (approx.) flour
Salt

Mix the liquid ingredients and season generously.
Add the flour, kneading manually to obtain a soft pastry. Leave to stand for 1 hour.
Sprinkle the table with flour and roll out the pastry very thinly with a rolling pin. Cut out circles measuring approximately 7 centimetres in diameter.
When you are ready to use them, stuff with a filling and fry in abundant oil.
Note:
Readymade pasties are very convenient. This is also true of frozen puff-pastry, which, when rolled out very thin, can be used to make very light pastry.

Crema para las crêpes (Pancake batter)

125 g flour (12-14 pancakes)
2 eggs
1/4 L full milk
Olive oil for frying
Salt
UTENSILS: Small 7 cm diameter frying pan and an electric blender.

Place all the ingredients in the electric blender. Mix well then leave to stand for 1 hour in the refrigerator.
Soak a piece of cotton wool in the oil to grease the frying pan then heat.
When it is very hot, remove from the heat and pour in a tablespoon of batter, spreading it evenly around the pan.
Return to the heat to allow the batter to set. Flip and cook on the other side.
Repeat this process until all the pancake batter has been used.
Note:
The pancakes can be made several days in advance and frozen in a pile, placing a sheet of tinfoil between each one.

Masa de buñuelos o pasta "Choux" (Batter for fritters or choux pastry)

1/4 L water
75 g butter
125 g flour
4 eggs
salt

Boil the water with the butter and salt.
When it starts to boil fiercely, quickly add all the flour. Lower the heat continuously.
The mixture should begin to separate from the sides of the pan and form a ball. The drier the mixture, the more the fritters or puffs will rise.
Leave to cool a little then add the eggs one by one, waiting until the first egg is fully blended with the pastry before adding the next one, and so on until you have added all the eggs.
Heat the oven to 180º for 15 minutes. Grease the oven tray and lay out the pastry in small individual balls so that they do not stick together when they rise. Bake for 20 minutes.
Remove a puff from the oven to check that it is sufficiently dry inside (the puffs will collapse if removed from the oven whilst still moist); if it is still moist, leave to bake for a little longer.
Once the puffs have cooled, they can be stored in a covered container.