Versión en Español Homemade white sauce, or bechamel, is a roux of butter and flour cooked for 2 minutes, whisked off the heat with whole milk, then brought to a boil until smooth and thick and seasoned with nutmeg and salt. It takes 10 minutes of preparation and 15 minutes of cooking, and makes 6 servings. Perfect for pasta and lasagna, and the base for mushroom sauce or Chilean conger eel in salsa margarita. How…

Versión en Español Homemade evaporated milk is whole milk simmered over very low heat for about 90 minutes until it reduces to roughly half its volume, optionally lightly sweetened, then cooled and stored in sterilized jars. It takes 10 minutes of preparation and 90 minutes of cooking, and makes 4 servings from 2 liters of milk. A versatile, creamy ingredient for sauces and desserts, easy to make at home and free of unnecessary additives. How…

Versión en Español Homemade heavy cream, or crema de leche casera, is made by gently heating whole milk with unsalted butter without boiling, beating the mixture until fully emulsified, and chilling it for at least 4 hours or overnight. It takes 40 minutes of preparation and 5 minutes of cooking, plus chilling, and makes 4 servings. Use it just like store bought cream, to whip, cook, or prepare all kinds of sweet and savory dishes.…

Versión en Español Chilean avocado mayonnaise, or mayonesa de palta, is a creamy green sauce made by blending ripe avocado with plain yogurt, lemon juice, olive oil, cilantro, garlic, and a little green chili until smooth. It takes 15 minutes, needs no cooking, and makes 4 servings. Delicate and creamy, with an optional touch of heat, it works for sandwiches, fish, seafood, boiled potatoes, and almost any other use you give regular mayonnaise. How to…

Versión en Español Cherry tomato jam, or mermelada de tomates cherry, is quartered cherry tomatoes sautéed briefly in a little oil and simmered with brown sugar, lemon juice, ginger, cinnamon, and a pinch of garlic, salt, and pepper for about 25 minutes until caramelized. It takes 10 minutes of preparation and 30 minutes of cooking, and makes 4 servings. Still an uncommon preserve, it is quickly winning fans for its sweet and savory flavor and…

Versión en Español Quick pickled red onions are thin slices of red onion blanched for 1 minute and covered with a hot brine of apple cider vinegar, water, brown sugar, salt, bay leaf, black peppercorns, and coriander seeds, then chilled for at least 4 hours. They take 15 minutes of preparation and 5 minutes of cooking, and make 6 servings. A bright pink, crunchy, sweet and sour condiment that has become a staple on Chilean…

Versión en Español Homemade Nutella, or crema de avellanas casera, is a chocolate hazelnut spread made by toasting hazelnuts, grinding them into a fine meal, and processing them with sugar, cocoa powder, vanilla, butter, salt, and freshly boiled milk until creamy, then chilling it for at least 3 hours. It takes 15 minutes of preparation and 10 minutes of cooking, and serves 6. It is surprisingly easy to make, natural and preservative free, and a…

Versión en Español Garlic mojo, or mojo de ajo, is a sauce of chopped garlic gently golden in olive oil, cooled slightly, then mixed with fresh cilantro, lemon juice, white vinegar, salt, and pepper, and left to rest for 10 minutes. It takes 10 minutes of preparation and 5 minutes of cooking, and makes 8 servings. It is an essential of home cooking, used for grilled meats, seafood, and fish, even though many people do…

Versión en Español Homemade Big Mac style sauce is a copycat burger sauce of mayonnaise mixed with pickle juice, yellow mustard, white vinegar, onion powder, garlic powder, sweet paprika, salt, and pepper, chilled for at least 30 minutes so the flavors blend. It takes 10 minutes of preparation and makes 8 servings. Creamy, tangy, and slightly sweet, it comes very close to the famous fast food sauce and is cheaper and easy to customize at…

Versión en Español Chickpea mayonnaise, or mayonesa de garbanzos, is an eggless mayonnaise made by whipping chickpea cooking water, known as aquafaba, until it looks like beaten egg whites, then slowly blending in oil and finishing with lemon juice, garlic, and sea salt. It takes 15 minutes of preparation, plus an overnight soak and 1 hour of cooking the chickpeas, and serves 6. It is 100% vegan and cholesterol free, a simple way to enjoy…