Spanish sauces are characterized by their rich flavors and reliance on local ingredients, shaped by historical and geographical influences. Each of the 50 provinces in Spain has its own unique sauces, highlighting the country’s culinary diversity. Executive chef Andres Kaifer emphasizes that these sauces deeply reflect the region’s resources and often feature traditional bases like onions, garlic, and tomatoes. Notably, he encourages trying traditional sauces before making adjustments, as their enduring appeal speaks to their well-established techniques and flavors.
Spanish sauces traditionally rely heavily on the provenance of ingredients; each sauce is specific to a region and the ingredients that are found within the geography of the region.
These sauces have stood the test of time for a reason.
One of my favorite things to do is to study traditional ingredients and techniques, then tweak and adjust to create something new and exciting.
Sofrito is the base of many dishes in Spanish cooking.
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