Versión en Español Chilean nalca jam, or mermelada de nalca, is a homemade preserve from southern Chile made by cooking peeled young nalca stalks with sugar, grated green apple and lemon juice until thick. It takes 30 minutes of prep plus 2 hours of macerating and about 1 hour of cooking, and makes 5 to 6 jars of 250 g (9 oz). The result is tart and fresh, a jam to spread on pan amasado,…

Versión en Español Creamy mushroom sauce, or salsa de champiñones, is a rich sauce of mushrooms browned in butter, then simmered with white wine, broth and cream. It takes about 35 minutes and goes with red meat, chicken and pork. What sets it apart is browning the mushrooms before any liquid goes in, which concentrates their flavor. In Chile it is a regular at restaurants, workplace cafeterias and Sunday lunches, often served hot over a…

Versión en Español Provençal sauce is finely chopped fresh parsley and garlic mixed with sea salt and olive oil and rested for 10 minutes, with no cooking. It takes 10 minutes and serves 6. Originally from Provence in France and very popular in Spanish cooking, it is all about garlic and parsley. How to Make Provençal Sauce? Use olive oil, or corn oil if you prefer not to mask the garlic and parsley. Chop finely,…

Versión en Español Chilean salsa verde is finely diced onion softened in salt or hot water, rinsed, and mixed with finely chopped fresh parsley, oil, apple cider vinegar, lemon juice, sea salt, and pepper, then rested in the cold for 10 minutes. It takes 10 minutes and serves 4. A classic Chilean condiment for shellfish such as piures, machas, and locos, and for traditional sandwiches such as the completo. How to Make Chilean Salsa Verde?…

Versión en Español Cilantro sauce is plain yogurt blended with a whole bunch of fresh cilantro, a seeded green chili, olive oil, lemon juice, optional ground ginger, salt, and pepper until smooth and creamy. It takes 10 minutes and serves 4. A quick, versatile sauce made with everyday ingredients, for everything from meat to salads. How to Make Cilantro Sauce? The usual base is unsweetened plain yogurt, although you can replace it with the same…

Versión en Español Homemade peanut butter is raw shelled peanuts toasted in a dry skillet for 5 minutes, then blended with a teaspoon of oil and optional sugar or honey and salt, scraping down often, until creamy and smooth. It takes 15 minutes of preparation and 5 minutes of cooking, and serves 8. A healthy, inexpensive spread that is easy to make and very filling. How to Make Peanut Butter? Start with raw, unsalted shelled…

Versión en Español Easy homemade bechamel sauce is a roux of 50 g of butter and 50 g of sifted flour cooked over low heat, whisked little by little into 600 ml of warm whole milk, and seasoned with sea salt and a pinch of nutmeg, then cooked gently to the thickness you want. It takes 20 minutes of preparation and 25 minutes of cooking, and serves 4. A classic in many dishes, easy to…

Versión en Español Caramelized onions are sliced or diced onions softened in olive oil with salt, sprinkled with a teaspoon of baking soda to release their juices and sugars, and cooked over the lowest heat for about 30 minutes until deep brown, finished with optional sugar and a splash of balsamic vinegar. They take 15 minutes of preparation and 45 minutes of cooking, and serve 6. One of the most delicious ways to prepare onion,…

Versión en Español Greek yogurt sauce with mayonnaise and chives is Greek or plain yogurt mixed with mayonnaise and chopped chives, seasoned with salt, pepper, and optional merkén, and chilled for at least 30 minutes. It takes 10 minutes of preparation plus 30 minutes of chilling, and serves 4. A fresh, creamy sauce that adds a Mediterranean touch to salads, grilled meats, fish, and wraps. How to Make Yogurt Sauce? It takes few ingredients: Greek…

Versión en Español Homemade Worcestershire sauce is onion and garlic blended and simmered with white vinegar, soy sauce, molasses, mustard, ginger, and warm spices, then mixed with mashed anchovies and curry diluted in water, reduced for 20 minutes, blended smooth, and left to mature for 15 days. It takes 30 minutes of preparation, 30 minutes of cooking, and 15 days of maturing, and makes 12 servings. In Chile it is called salsa inglesa, the fermented…