Sauces
- Allioli. This is a thick sauce based on mixing garlic and olive oil and often egg is added. It usually has a characteristic yellow colour. It is of course a sauce common to most of the Western Mediterranean.
- Mullador. A sauce whose ingredients may vary but always includes tomatoes. The remaining ingredients depend on the time of year and the vegetables available in each area. There are similar preparations throughout the Mediterranean. Other names for this kind of sauce are "samfaina" in Catalonia, "tomacat" or "tombet" in Majorca and ratatouille in France; much simpler is the "salsa napoletana" in Italy. In Alcoi and further south, this sauce may include tuna as is the case with "pisto", typical of Castile la Mancha.
- Picada. This is a sauce composed of crushed nuts - usually almonds - olive oil, parsley and a little milk. It usually accompanies fish dishes.
Read more about this topic: Valencian Cuisine
Famous quotes containing the word sauces:
“My grandmother stood among her kettles and ladles.
Smiling, in faulty grammar,
She praised my fortune and urged my lofty career.
So to please her I studied—but I will remember always
How she poured confusion out, how she cooled and labeled
All the wild sauces of the brimming year.”
—Mary Oliver (b. 1935)