Sauces


Tartare Sauce


Ingredients

1 egg yolk, 2 1/2 teaspoons Moro White Wine Vinegar, ½ teaspoon Dijon mustard, ½ teaspoon salt, 1 teaspoon lemon juice, ¾ cup Moro Delicado Light Taste Olive Oil, 1 tablespoon finely chopped dill pickle or gherkin, 1 tablespoon chopped parsley, 1 teaspoon chopped capers

Method

Combine egg yolk, vinegar, mustard, lemon juice and salt in a food processor and blend until combined. With the motor running, gradually blend in Moro Delicado Light Taste Olive Oil in a steady stream until slightly thickened. Refrigerate until thick. Mix in chopped dill, parsley and capers.

Classic Pesto


Ingredients

1 bunch fresh basil leaves, 30g toasted pine nuts, 2 cloves garlic, crushed, ½ cup Moro El Frutal Extra Virgin Olive Oil, 60g grated Parmesan cheese, sea salt and freshly ground black pepper, to taste, extra olive oil

Method

Combine basil, pine nuts and garlic in a blender or mortar and pestle and blend to a paste. Mix in Moro El Frutal Extra Virgin Olive Oil, Parmesan and season to taste. Spoon into a sterilised jar and top with a thin layer of oil. Store in the refrigerator for up to one month.

Classic Aioli


Ingredients

3 egg yolks, 1 clove garlic, crushed, 2 tablespoons Moro Pinot Grigio Vinegar, ¾ cup Moro Extra Virgin Olive Oil, ½ teaspoon sea salt

Method

Blend yolks, garlic and Moro Pinot Grigio Vinegar together in a food processor. Gradually blend in Moro Extra Virgin Olive Oil in a steady stream. Season with salt and sugar and refrigerate until thickened.

Classic Romesco


Ingredients

1 slice white bread, torn, 350g roasted red capsicums, ¼ cup toasted blanched almonds, 2 cloves garlic, crushed, 1 teaspoon smoked paprika, ½ cup Moro El Frutal Extra Virgin Olive Oil, 2 teaspoons Moro Chianti or Red Wine Vinegar, sea salt and freshly ground black pepper, to taste

Method

Combine bread, capsicums, almonds, garlic and smoked paprika in a blender or mortar and pestle and blend to a paste. Mix in Moro El Frutal Extra Virgin Olive Oil, Moro Chianti Vinegar and season to taste. Spoon into a sterilised jar and top with a thin layer of oil. Store in the refrigerator for up to one month

Classic Mint Sauce


Ingredients

2 tablespoons boiling water, 2 tablespoons sugar, 1/3 cup Moro Pinot Grigio or White Wine Vinegar, ½ cup finely chopped mint

Method

Combine boiling water and sugar until dissolved and allow to cool. Stir in Moro Pinot Grigio Vinegar and mint. Serve with roast lamb.