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Leioako Ostalaritza Eskola
Escuela de Hostelería de Leioa
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  • Recipes
  • Glossary
  • Type of dish
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Recipes (88)
Sauces
Cold (25) Hot (13) Dressings (9) Sweet (8) Vegetables (6) Asian cuisine (4) Room temperature (4) Warm (4) Vegan cuisine (3) Garnishes (1) Pasteurization (1) Refrigeration (1) Shellfish (1)
Andalusian sauce
10 min

Andalusian sauce

  • Temperature: Cold
  • Additional culinary preparation: Sauces
Bearnaise sauce
40 min

Bearnaise sauce

  • Temperature: Warm
  • Additional culinary preparation: Sauces
Bechamel (roux 40x40) for sauces
30 min

Bechamel (roux 40x40) for sauces

  • Additional culinary preparation: Sauces
Bordeleise sauce.
30 min

Bordeleise sauce.

  • Additional culinary preparation: Sauces
Coffee caramel
15 min

Coffee caramel

  • Temperature: Room temperature
  • Additional culinary preparation: Sauces
Cream of artichoke
40 min

Cream of artichoke

  • Additional culinary preparation: Sauces
  • Type of dish: Vegetables
  • Temperature: Hot, Cold
Fried brunoised garlic
10 min

Fried brunoised garlic

  • Additional culinary preparation: Sauces
  • Temperature: Hot
Fried sauce of fresh bilbaina sauce
10 min

Fried sauce of fresh bilbaina sauce

  • Temperature: Hot
  • Additional culinary preparation: Sauces
Fried sliced garlic
10 min

Fried sliced garlic

  • Additional culinary preparation: Sauces
  • Temperature: Hot
Garlic cream
25 min

Garlic cream

  • Additional culinary preparation: Sauces
  • Temperature: Cold
Jus of Pedro Ximénez wine
15 min

Jus of Pedro Ximénez wine

  • Additional culinary preparation: Sauces
  • Temperature: Cold
Orange jelly
60 min

Orange jelly

  • Additional culinary preparation: Sauces, Sweet
Orange sauce
15 min

Orange sauce

  • Additional culinary preparation: Sauces
Pumpkin cream
30 min

Pumpkin cream

  • Temperature: Hot
  • Additional culinary preparation: Sauces
Sauce americaine
60 min

Sauce americaine

  • Additional culinary preparation: Sauces
1 2 3 4 5 6 Next › Last »
  • Recipes
  • Glossary
  • Type of dish
    • Main course
    • Juices, milkshakes and beverages
    • Burguers
    • Beers
    • Meats
    • Legumes
    • Pizzas, patty
    • Soups and creams
    • Cocktails
    • Bread and pastries
    • Sándwich
    • Ice creams and sorbets
    • Pastas
    • Pastries
    • Shellfish
    • Coffee, chocolate and infusion
    • Finger foods
    • Dessert
    • Breakfasts and brunch
    • Appetizers and canapes
    • Salads
    • Birds
    • Fish
    • Rices
    • Vegetables
    • Eggs
    • Cheeses
    • Patty
  • Temperature
    • Cold
    • Warm
    • Hot
    • Room temperature
  • Cuisine type
    • Peruvian cuisine
    • Mexican cuisine
    • Arabic cuisine
    • 5th range cuisine
    • European cuisine
    • Italian cuisine
    • French cuisine
    • American cuisine
    • South American cuisine
    • Entomogamy (insects)
    • Asian cuisine
    • Gluten free cuisine
    • Basque cuisine
    • Vegan cuisine
  • Additional culinary preparation
    • Stocks
    • Bakery
    • Technique
    • Dressings
    • Sauces
    • Garnishes
    • Sweet
  • Conservation technique
    • Pasteurization
    • Atmosfera aldatuan ontziratzea
    • Refrigeration
  • Meses de temporada*
    • January
    • February
    • March
    • April
    • May
    • June
    • July
    • August
    • September
    • October
    • November
    • December
    • Aromatic herbs
    • Beverages
    • Big game hunt
    • Bread and pastries
    • Canned goods and pickles
    • Cereals
    • Condiments, spices and additives
    • Cooked, salted, preserved and cold meats
    • Dried fruits and nuts
    • Dry pulses
    • Edible oils and vinegars
    • Eggs and derivatives
    • Feathered game hunt
    • Fish cuts
    • Fishes
    • Insects
    • Kitchen and bakery tecniques
    • Kitchen and bakery utensils
    • Meat cuts
    • Meats
    • Milk, cream and derivatives
    • Mushrooms
    • Offal
    • Pasta, rice, flour and derivatives
    • Poultry
    • Seafood
    • Service techniques
    • Service utensils
    • Vegetables cuts
    • Vegetables, fruits, tubers and seaweed
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