Banderillo sauces



2 tablespoons olive oil

2 tablespoons fresh parsley

1 garlic clove

salt and pepper


Garlic mayonnaise (Aļoli)

1 egg

pinch cayenne pepper

1 tablespoon white wine

2 garlic cloves


175 ml convert conversionolive oil

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
's Recipe pages - recipe sauces and herb butter, tapas




How to prepare Picada sauce:

Mix the (extra vierge) olive oil, the chopped fresh parsley, the pressed garlic clove, salt and pepper in bowl.

Pour the sauce over the banderillo's (recipe 1).




How to prepare Garlic mayonnaise (Aļoli):

Break the egg in a bowl, add the cayenne pepper and the white wine. Beat till the mixture gets slightly translucent. Add the pressed garlic cloves and salt and mix well.

Add, while beating with a the mixer on high speed, very very slowly 175 ml convert conversionolive oil until all oil is taken and the mixture is creamy.

Give the sauce with the banderillo's (recipe 2) or meatballs.



First published: April 12, 2003, Netherlands
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