Name: Caracas Bistros SAUCES Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Venezuelan
Ingredients: 6 pcs garlic cloves; 1 cups mayonnaise; 0.25 cups plain yogurt or sour cream; 2 tbs fresh lime juice; 2 tbs olive oil; 1 tsp salt; 0.25 tsp black pepper; 1 pcs ripe avocado; 0.5 cups fresh cilantro; 0.25 cups green bell pepper, seeded and chopped; 0.25 cups white onion, chopped; 2 tbs fresh lime juice; 3 tbs olive oil; 1 tbs red wine vinegar; 1 tsp salt; 0.5 tsp ground cumin; 0.25 tsp crushed red pepper (optional); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups whole milk; 1.5 cups grated cheddar cheese; 2 tbs cream cheese (optional, for silkiness); 0.5 tsp mustard (Dijon or yellow); 0.5 tsp salt; 0.25 tsp black pepper; 1 cups heavy cream (nata); 1 tsp garlic, minced; 1 tbs olive oil; 0.25 cups grated Parmesan cheese; 0.5 tsp salt

Method

Garlic Sauce (Ajo)

Prepare and blend

Peel the garlic cloves and roughly chop. In a food processor or blender, combine garlic, mayonnaise, plain yogurt (or sour cream), lime juice, and olive oil. Blend until smooth and emulsified, about 30–45 seconds, scraping down sides once. Taste and season with salt and black pepper.

Adjust consistency and rest: If sauce is too thick, add 1 teaspoon water or olive oil at a time to reach desired consistency. Refrigerate for at least 30 minutes to let flavors mellow before serving.

Guasacaca (Venezuelan avocado salsa)

Assemble

Halve and pit the avocado, scoop into a blender or bowl. Add cilantro, green bell pepper, onion, lime juice, olive oil, red wine vinegar, salt, cumin, and crushed red pepper if using.

Blend or mash to preferred texture: For a smooth guasacaca, pulse in a blender until creamy. For a chunkier relish, mash with a fork or use a hand blender and leave small pieces of avocado. Taste and adjust salt, lime, or cumin. Transfer to a serving bowl and refrigerate 15–20 minutes to develop flavor.

Cheese Sauce (Queso)

Make a roux

In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1–2 minutes until it becomes a pale, bubbling paste but does not brown.

Add milk and cheese

Slowly whisk in the milk to avoid lumps. Bring the mixture to a gentle simmer, whisking until it thickens slightly (2–3 minutes). Reduce heat to low and stir in the grated cheddar and cream cheese (if using) a handful at a time until melted and smooth. Stir in mustard, salt, and pepper. If the sauce is too thick, thin with up to 2 tbs of milk; if too thin, simmer gently until desired thickness is reached.

Finish and serve: Keep warm over very low heat, stirring occasionally. Serve immediately; refrigerate leftovers in an airtight container for up to 3 days and gently reheat over low heat, thinning with milk if needed.

Nata (Savory Cream Sauce)

Sauté garlic

In a small saucepan, heat the olive oil over medium-low heat. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.

Simmer cream

Add the heavy cream to the pan and bring to a gentle simmer. Cook for 3–4 minutes, stirring, until the cream slightly reduces and thickens.

Finish: Stir in the grated Parmesan, salt, and pepper until the cheese melts into the sauce. Remove from heat and stir in chopped parsley. Use immediately over pasta, grilled meats, or vegetables. Refrigerate leftovers up to 3 days.

Pink Sauce (Rosada)

Mix components

In a bowl, whisk together tomato paste (or ketchup), mayonnaise, and heavy cream (nata) until smooth and uniform.

Season: Add lime juice, hot sauce if using, and salt. Taste and adjust sweetness or acidity by adding a pinch of sugar (if using tomato paste) or more lime juice. Chill for at least 15 minutes to let flavors marry before serving.

Sauces Recipe