Recipes

Oil in all sauces: discover the sauces to accompany your EVO oil-based menus.

More than just a condiment, extra virgin olive oil is the ideal ingredient for making sauces to enhance any dish. Whether on meat, fish, or salad, a sauce can enhance the flavors of the other ingredients. There are different types of accompanying sauces; here are some of the most popular recipes and the best pairings. Citronette, a fresh and quick sauce An excellent dressing for fish, but also for boiled vegetables and salads, is citronette, a cold emulsified sauce typical of French cuisine. The ingredients of its original recipe are lemon juice, extra virgin olive oil, salt, and pepper. Ingredients: 60 g extra virgin olive oil 40 g lemon juice a pinch of salt black pepper to taste After squeezing the juice from a lemon, strain it and pour it into a bowl. Add the salt and whisk until the salt is completely dissolved. Then add the pepper and continue mixing. All that's left is to slowly drizzle in the oil: continue to quickly whisk the ingredients together until you obtain a smooth, slightly thick citronette. If you want to add a twist to this extra virgin olive oil-based sauce, you can experiment with herbs and spices. A tip? Try mint or ginger! It's important to remember that citronette is an unstable emulsified sauce, so it should be used immediately after preparation. If left to rest, the oil and lemon juice will tend to separate. Vinaigrette, simple or complex sauce? A close relative of citronette is vinaigrette. This too is a traditional French emulsion that can be prepared in two versions. Ingredients: 120 g extra virgin olive oil 40 g vinegar a pinch of salt black pepper to taste mustard to taste (to stabilize the emulsion) The simplest recipe is an emulsion of 2/3 oil, 1/3 vinegar, salt, and black pepper, which can be used immediately to season your dishes. If you plan to use it later, you'll need to stabilize your emulsion with a little mustard. This addition will alter the consistency and give your accompanying sauce a more intense and bold flavor. Vinaigrette is excellent for enhancing the flavors of salads, meats, fish, cheeses, and eggs. Salmoriglio, a must for barbecues From French cuisine, we take a step across the Alps to explore traditional Italian recipes: among the accompanying sauces based on extra virgin olive oil we find Salmoriglio. This is a very popular recipe in Sicily and Calabria and is excellent for accompanying both grilled fish and meat . Ingredients: 200 g extra virgin olive oil 2 lemons a sprig of parsley a spoonful of hot water a pinch of salt oregano to taste pepper to taste Pour the oil into a bowl and whisk vigorously. Gradually add the strained lemon juice, a tablespoon of hot water, the chopped parsley, oregano, and salt and pepper to taste. To use it as a sauce to accompany meat dishes, it is advisable to replace the lemon juice with a little vinegar. Aioli Sauce, a Mediterranean Recipe Aioli sauce as we know it today, both in name and ingredients, originated in southern Spain . The Catalan and Valencian communities dispute its origins, but its origins are a heritage of the entire Mediterranean. The first traces of a garlic and oil-based combination are found in ancient Egypt, where it was used to invigorate soldiers and athletes. Later, the Romans spread "moretum," a sauce made with garlic, oil, vinegar, cheese, and herbs, throughout their provinces. Another variation of this ancient sauce is the Lebanese toum, which has a more intense garlic flavor. Ingredients (for traditional aioli): 5 large cloves of garlic 3 egg yolks 300 g extra virgin olive oil a lemon a pinch of salt ground white pepper to taste The process for making this side sauce is very similar to that of mayonnaise. First, squeeze the lemon, strain the juice, and set it aside. Peel the garlic cloves and crush them in a mortar until they become a thick paste. Then, separate the egg whites from the yolks and use the yolks to combine them with the garlic cream: mix the ingredients together and drizzle in the extra virgin olive oil. Finish the recipe by seasoning with salt, sprinkling with white pepper, and finally adding the lemon juice. This accompanying sauce can be paired with fish, meat, boiled vegetables, but also with the typical Spanish patatas bravas. In all these extra virgin olive oil-based sauces, the choice of ingredients is crucial. Among our products, you'll find a selection of extra virgin olive oils with varying flavors and intensities. For your sauces, we suggest the Fruity and Sweet , the Spicy and Light, or the Unfiltered , with its bold flavor. When preparing the accompanying sauce, choose your extra virgin olive oil based on this general rule: the more flavorful the dish, the more flavorful the oil you use. For everything else, trust your instincts and allow yourself, even at home, the luxury of choosing between two or three different oils. Taste and creativity reign supreme in the kitchen!