Brazilian Sauce
A Brazilian sauce is dendê for the African inheritance, vinaigrette for the churrasco table, leite de coco for the Bahian coast. Vanda dos Santos: dendê oil is what it is. There is no substitution.
Featured brazilian sauce recipes
- What dendê oil is, exactly — Vanda dos Santos · Salvador, Brazil · Vanda: history is technique. The origin is the recipe.
- Vinagrete, churrasco salsa — Iris · Rio Grande do Sul, Brazil · Tomato, onion, bell pepper, vinegar, oil. The grill’s only sauce.
- Malagueta pickle, hot pepper — Iris · Bahia, Brazil · Malagueta peppers, oil or vinegar, garlic. On every Bahian table.
- Farofa de manteiga — Iris · Minas Gerais, Brazil · Manioc flour, butter, onion, bacon. Toasted slow. The crunch of the table.
- Molho campanha, gaucho — Iris · Rio Grande do Sul, Brazil · Tomato, onion, vinegar, parsley. The campanha cousin of vinagrete.
- Leite de coco, fresh — Vanda dos Santos · Salvador, Brazil · Vanda: fresh-grated coconut steeped in hot water, pressed. The base of moqueca.
- Molho de pimenta-do-cheiro — Pedro Almeida · Belém, Brazil · Pedro: Amazonian aromatic chiles, vinegar, garlic. For the açaí dish, for fish.
- Green vinaigrette, salsa style — Carla Mendes · São Paulo, Brazil · Carla: parsley, scallion, garlic, vinegar, oil — the table sauce that keeps moving.
Cook Brazilian — other meals
Brazilian across the edition
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