Banderillo sauces

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Ingredients:

Picadasauce

2 tablespoons olive oil

2 tablespoons fresh parsley

1 garlic clove

salt and pepper

Garlic mayonnaise (Aïoli)

1 egg

pinch cayenne pepper

1 tablespoon white wine

2 garlic cloves

salt

175 ml olive oil

Picada sauce:

© Janneke's Recipe pages - recipe sauces and herb butter, tapas

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).

Garlic mayonnaise (Aïoli):

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 olive oil until all oil is taken and the mixture is creamy.

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