Sauces

Pebre Sauce

September 18, 2020 by Pilar Hernandez 6 Comments

Versión en español

Chilean Pebre sauce is essential to our traditional dishes: humita, empanadas, winter and summer beans soups are not the same without a good Pebre. It comes to the table for an appetizer with sopaipillas and stays to be enjoyed with numerous Chilean main dishes.

The recipe is infinitely adaptable, and each family has their preferences, so suit your self.

Is better to let it rest for 1 hour before eating, so the flavors marry.

Recipe originally published in June 2014.

VISIT ALSO: THE 10 BEST TRADITIONAL CHILEAN RECIPES

Pebre Sauce

★★★★★ 5 from 1 reviews

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 0minutes
Total Time: 20 minutes
Yield: 6 1x
Category: Appetizer
Method: Raw
Cuisine: Chilean

Description

A foundational Chilean flavor.

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Ingredients

1/4 onion chopped very small (white or yellow onion)
1 bunch cilantro or 2 cups cilantro leaves
1–2 Tomatoes
1 tablespoon red wine vinegar
1 tablespoon oil
1/2 teaspoon red chili sauce, like Tabasco
salt

Instructions

Chop the onion finely, can be placed in boiling water for 10 minutes, then wash with cold water to soften.
Separate the stems of the cilantro leaves, discard the thicker stems. Chop all the rest very fine.
Cut tomato into 4 and discard the seeds, chop the rest into small cubes
Gather everything in a bowl and season. Stir well and taste, adjust the seasoning to taste.
It is better rested in the refrigerator for a couple of hours.
It can be done in the food processor, but chop everything separately to get the right texture.
Serve with BBQ, empanadas, etc.

Keywords: Pebre Chilean Sauce

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Easy Homemade Mayonnaise with a hand blender

March 6, 2020 by Pilar Hernandez 3 Comments

Versión en español

Easy Homemade Mayonnaise with a hand blender, learn the secrets for this easy way to achieve a delicious mayo for salads or sandwiches.

Affiliate link to my favorite immersion hand blender. I use it all the time to make creamy soups.

Visit our collection of Chilean recipes here.

Easy Homemade Mayonnaise

★★★★★ 5 from 1 reviews

Author: Pilar Hernandez
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 cup 1x
Category: Sauces
Method: Blended
Cuisine: General

Description

A fool-proof way to make mayonnaise with a hand held blender.

Scale

Ingredients

1 egg
3/4 to 1 cup vegetable oil, I use grapeseed or sunflower
1 teaspoon lemon
1/4 teaspoon salt

Instructions

In a jar, place the egg and the oil (start with 3/4 cup).

With the hand blender touching the base of the jar, blend everything don’t stop or lift the blender until the mayonnaise form.

You can control how thick the mayonnaise is depending adding more oil after the mayonnaise had form; add the lemon juice, salt and more oil, blend again. The whole process should take about 30 seconds.

Remember that eating raw eggs can be dangerous.

Keywords: mayonnaise

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Creamy Mushroom Sauce

May 31, 2019 by Pilar Hernandez 1 Comment

Versión en español

I’ll confess something, I do not like noodles, I eat them, but I never get a craving for pasta… the bad thing is that I married a man who loves pasta in all its forms. He makes fresh pasta, but I can also make him happy with bowties with butter. But I need something else, like this delicious creamy mushroom sauce to improve it… now we’re talking.

This sauce is white sauce based and multi-use, it goes well on top of cannelloni stuffed with ricotta or beef or chicken served with mashed potatoes or rice. In Chile, most sauces are white sauce based and it’s one of the first things a kid learns in the kitchen.

When cooking the mushrooms, it is important not to crowd the pan. If necessary, clean the mushrooms with a damp paper towel, never soak them because they absorb water and get soggy.

My favorite uses for this delicious Creamy Mushroom Sauce:

on top of cannelloni stuffed with ricotta
on top of a steak
on top of a sautéed white fish
on top of a juicy stovetop chicken breast

Visit our collection of Chilean recipes here.

Creamy Mushroom Sauce

Author: Pilar Hernandez
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Sauce
Method: Stove cooked
Cuisine: Chilean

Description

A creamy, white sauce-bechamel based mushroom sauce.

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Ingredients

2 tablespoons butter
2 tablespoons flour
2 cups whole milk
salt and pepper
1 tablespoon oil
2 cups sliced mushrooms ( I used Cremini)

Instructions

In a medium saucepan over medium heat, melt the butter and add the flour, stir well with a round whisk until you don’t see dry flour, it will form a dough.
Add the milk gradually, stirring always, at first go slowly to form a smooth batter, then add the remaining milk and keep cooking, stirring, over medium-high heat, until it boils and thickens. Add salt and pepper to taste.
In a skillet heat oil over medium heat, add the mushrooms, form one layer without overlapping, if required do in stages. Cook without stirring until browned, 2-3 minutes, turn and brown the other side.
Pour the white sauce on top of the mushrooms. Stir and serve hot, or pour to cover the cannelloni and then broil.
Keep refrigerated for up to 3 days.

Keywords: mushroom sauce

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Meat Sauce, Chilean Style

March 20, 2016 by Pilar Hernandez 1 Comment

Versión en español

Last week was very cold here, and one day I had the idea of using some ground beef for burgers, but the thought of turning on the grill and being outside was terrible, at least for me, so I made this simple meat sauce or bolognese meat sauce for spaghetti. Nothing fancy, but very tasty and homey.

I took new pictures for this recipe in June 2015, during our exile in a small apartment while we repaired our house after the Memorial Day flood in Houston, you can read more about our “floodie” experience here. The power of homemade food is real, after 2 weeks living in hotels without a kitchen, once living in a small apartment it comforted us greatly. Especially having these down to earth meals.

Visit our collection of Chilean recipes here.

Meat Sauce, Chilean Style

4 portions
Ingredients:

1 tablespoon oil
500 grams of ground beef (1 pound)
1 chopped onion
2 carrots, diced and 1/2 red pepper without seeds chopped, optional
1 can diced tomatoes (about 400 grams)
1 can tomato sauce (225 grams)
few sprigs of oregano
salt and pepper
1 tablespoon butter

Preparation:

In a large skillet heat to medium-high heat the oil, when hot add the meat and separate it with a spoon to cover the entire pan, season with salt and pepper, let it brown for 3-5 minutes without mixing. Turn and brown on the other side 3-5 minutes.
Add the finely chopped onion, carrots, and pepper (if used) and stir. Cook for 5 minutes stirring occasionally, add diced tomatoes and tomato sauce, add fresh or dried oregano.
Test, adjust the seasoning, let simmer covered for 5-10 minutes or more, add the tablespoon of butter and stir well before serving.
Serve over noodles or rice.

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Chimichurri Sauce

January 7, 2016 by Pilar Hernandez 1 Comment

Versión en español

One of the things I miss most about Chile is our family Sunday lunches, where the whole family gets together: cousins, uncles, grandparents, grandaunts. These weekly family reunions are the ones I remember most fondly, the feeling of belonging, and also the amazing food my grandmother used to make. Including this Chimichurri Sauce.

When cooking for a big family, you can do a lot more salads and sides, and I have always loved putting on my plate a spoonful of each salad, a piece of meat, and covering everything with Pebre or Chimichurri. It tastes heavenly.

The basic difference between Pebre (Chilean) and Chimichurri (Argentinian), is that Pebre is traditionally made with cilantro. Instead, chimichurri is made with parsley.

Thinking about all these memories, I decided to ask my husband to grill the amazing Chateauloin Roast the Texas Beef Council sent me as a Holiday present. And I got to work doing some scalloped potatoes (recipe coming soon) and this chimichurri. It was an excellent lunch to celebrate the holidays with our little family.

For the meat, sear the loin on all sides, move to indirect (lower) heat and grill covered until the internal temperature reached 125F. Let it rest covered 10 minutes before slicing and serving.

I think I never told you, but my mother-in-law is from Argentina and occasionally I like to honor her here in the blog.

Visit our collection of Chilean recipes here.

Chimichurri Sauce

★★★★★ 5 from 1 reviews

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 2 cups 1x
Category: Sauce
Method: Raw
Cuisine: Argentinian

Description

A traditional Argentinian sauce.

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Ingredients

2 bunches scallions (green onions)
2 bunches of parsley
2 teaspoons oregano
1 clove minced garlic
1 teaspoon chili flakes or more
1 teaspoon coarse salt
1/2 cup vegetable or olive oil
1/8 cup red wine vinegar or white
1/4 cup water
juice of 1 lemon

Instructions

Wash and chop the white and the beginning of the green part of the scallions.
Wash and pinch off the leaves of the parsley, chop finely. Discard the stems.
Chop the garlic.
Put everything in a bowl. Add oregano, chili flakes, salt, oil, vinegar, water, and lemon juice.
Mix well, taste, and let stand for at least 2 hours to allow flavors to blend.
It can be done the day before and keep refrigerated.

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Chancho en Piedra

June 26, 2014 by Pilar Hernandez 4 Comments

Versión en español

The “Chancho en Piedra” is a classic Chilean salsa recipe, always prepared in a mortar or molcajete to achieve the right texture. It is essential to add the ingredients chopped into the mortar to mush them very well and not have significant chunks. In general, I never peel my tomatoes, but in this recipe, I think it’s essential, and you must use fully ripe tomatoes. If you do not want the sauce too soupy, you can squeeze the 2nd and 3rd tomato before adding it to the mortar. Do not use olive oil because it’s too strong it’s best to use neutral vegetable oil.

Most typically served with Homemade Chilean Country Bread.

Chancho en Piedra

Author: Pilar Hernandez
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 1x
Category: Savory
Method: Raw
Cuisine: Chilean

Description

A tasty sauce for your appetizers.

Scale

Ingredients

salt and pepper
2 cloves garlic, finely chopped
2 yellow peppers, seeded and finely chopped (like sweet bananas)
3 medium ripe tomatoes
vegetable oil

Instructions

Peel the tomatoes and remove the seeds.
In a mortar place the salt, pepper, yellow peppers, and garlic.
Grind to a paste.
Add 1 chopped tomato, crush. Continue adding the tomatoes.
Mix and taste, adjust the seasoning and add oil if desired.
Serve with fresh bread for dipping.

Keywords: chancho en piedra, chilean cuisine, tomato sauce

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