Chef Isabel
Adobo Andaluz (Andalusian Marinade)
Andalucía's sharp, brick-red marinade brings vinegar, garlic, oregano, cumin and pimentón to fish and pork; pound the seasonings first, then give the acid time to carry them through.
Recipe Archive
Sauces & Condiments
Sauces and condiments carry a surprising amount of technique. Find dressings, marinades, stocks, gravies, relishes, and finishing sauces with clear purpose.
1005 recipes
Culinary Explorer
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Recipes
Chef Isabel
Anchoas del Cantábrico en Salazón
Cantabria's spring bocarte becomes anchoa through salt, pressure, and eight quiet months: keep every fish beneath its brine, then clean each fillet by hand and cover it with olive oil.
Chef Isabel
Berenjenas de Almagro
Campo de Calatrava's tiny aubergines stay firm beneath their leafy caps, filled with roasted pepper and sharpened by wine vinegar, garlic, cumin, fennel and sweet pimentón.
Chef Isabel
Bonito en Escabeche Riojano
Riojan bonito en escabeche is gently poached albacore steeped for two days in olive oil, wine vinegar, garlic, bay and pimentón, a make-ahead dish whose flavour improves while you leave it alone.
Chef Isabel
Boquerones en Vinagre Malagueños
Málaga’s pale, firm boquerones take their clean bite from a cold vinegar cure, then soften under garlic, parsley and green-gold olive oil. Freeze the anchovies first, because vinegar does not make raw fish safe.
Chef Isabel
Caballa en Escabeche del Cantábrico
Caballa en escabeche from the Cantabrian coast is lightly fried mackerel rested under carrot, garlic, bay and pimentón in a sharp oil-and-vinegar pickle, made today for tomorrow's table.
Chef Isabel
Guindillas de Ibarra en Vinagre
Ibarra's slender green piparras, packed raw under cool white wine vinegar brine, stay mild, firm and gently tangy, exactly what a proper Donostia Gilda needs.
Chef Isabel
Huevas de Mújol en Salazón
Murcia's Mar Menor turns whole grey mullet roe into a firm amber salazón with salt, gentle pressure, and a slow cold dry, ready for thin slices, olive oil, and almonds.
Chef Isabel
Mejillones en Escabeche Gallegos
Galician mejillones en escabeche are plump mussels steeped in a brick-red marinade of wine vinegar, olive oil, pimentón, garlic, and bay, the beloved conserva made plainly in a home kitchen.
Chef Isabel
Melva de Andalucía en Aceite de Oliva
On Andalucía's coast, humble melva is gently cooked, cleaned while warm, dried well, and covered with olive oil, an everyday conserva whose clear flavor depends on keeping water out of the jar.
Chef Isabel
Mojama de Atún
Mojama gaditana is Cádiz's salt-cured tuna loin, firm, mahogany-dark and cut almost transparent. Pack it evenly in sea salt, then dry it cold until it has lost 35 percent of its starting weight.
Chef Isabel
Olives Trencades Mallorquines
Balearic olives trencades are green olives cracked once, soaked clean of their fiercest bitterness, then packed with wild fennel, lemon and hot pepper in a brine that keeps their bite.
Chef Isabel
Sardinas en Escabeche
On the Cantabrian coast, sardines are lightly floured and fried, then rested overnight beneath onion, garlic, bay, olive oil and sharp vinegar until the flesh turns firm, fragrant and properly seasoned.
Chef Isabel
Setas en Escabeche Castellanas
Castile's autumn mushrooms are browned until their water is gone, then given two quiet days in a mild escabeche of olive oil, wine vinegar, garlic, and bay.
Chef Isabel
Trucha en Escabeche
Navarra and León turn river trout into larder food: fry it gently, cover it with warm vinegar, olive oil, garlic and thyme, then leave it a full day for the sharp edges to soften.
Chef Isabel
Zanahorias Aliñadas de Cádiz
Cádiz gives boiled carrots their proper bite: thick coins marinated with a mortar-pounded aliño of garlic, cumin, oregano, sweet pimentón, and sherry vinegar, then left overnight until sharp and fragrant.
Chef Juliette
Ordinary or White Consommé
Beef shin, lean beef, and fowl begin in cold water and rise slowly toward a tremble. Skim before the boil, and you learn the quiet discipline that gives every clear French broth its backbone.
Chef Juliette
White Veal Stock, and Poultry Stock
Break the veal bones small, then give them eight hours at a bare tremble. This pale, gelatinous fond becomes the quiet foundation beneath velouté, blanquette, and every sauce that must stay light.
Chef Juliette
Oriental Sauce
Sauce Orientale concentrates lobster-rich American Sauce with curry, then folds in cream away from the fire: a glossy, gently spiced derivative made for lobster, crayfish, and firm fish.
Chef Juliette
Poulette Sauce
An old lesson in sauce families: Sauce Allemande takes mushroom liquor, then butter, lemon, and parsley, becoming a glossy Poulette for sheep's trotters, leeks, cauliflower, and anything needing gentle richness with a bright edge.
Chef Juliette
Ravigote Sauce
Sauce ravigote turns a calm velouté lively with white wine, vinegar, shallot butter, and three fresh herbs, a sharp green finish made for boiled poultry and the pale richness of white abats.
Chef Juliette
Regency Sauce
Sauce Régence turns a finished velouté into a deep, silken accompaniment through mushroom, truffle, and concentrated glaze, proving that gentle reduction, not ornament, gives a derivative sauce its authority.
Chef Juliette
Soubise Sauce
Onions softened without colour, bound with Béchamel, strained, and mounted with cream and butter: Sauce Soubise proves that the slow stew, not sweetness or browning, gives this classical sauce its quiet depth.
Chef Juliette
Soubise Sauce with Rice
Sauce Soubise au Riz turns blanched onions, Carolina rice, white consommé, cream, and butter into a satin-thick purée: gentle cooking and a fine sieve make it both sauce and generous garnish.
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