The best sauces in the world with one Spanish mention in the top ten (+ recipe)

1. Tzatziki (Greece)

Tzatziki is a fresh, creamy sauce with yogurt, cucumber, garlic, and herbs. It is indispensable in Greek cuisine and is often used as a dip or addition to dishes such as gyros and souvlaki. The combination of cucumber, yoghurt and garlic provides a delicious taste experience.

2. Amatriciana (Italy)

Amatriciana is a classic Italian tomato sauce with pancetta, onion, garlic, pecorino romano and pepperoncino. It comes from Lazio and is often served with bucatini. The combination of sweet pancetta, tart tomatoes, and spicy pepperoncino makes it a popular pasta sauce.

3. Muhammara (Syria)

Muhammara is a hot sauce from Syria, made with red pepper, walnuts, garlic, olive oil, lemon juice and bread crumbs. It has an intense, sweet, smoky flavor with spices. Muhammara is often served as a dip for vegetables or as a topping on meat and fish dishes.

4. Cagik (Türkiye)

Cacık is the Turkish version of Greek tzatziki, made with yogurt, cucumber, garlic, mint and lemon. Like tzatziki, gagik is a refreshing, cool sauce that goes perfectly with grilled meats, kebabs, and other Turkish dishes. Mint gives the kajik an extra refreshing and aromatic touch.

5. Salsa Suero (Colombia)

Suero sauce is a Colombian sauce made with sour cream, garlic, lime, and cilantro. It's fresh and sour and perfect with dishes like ajiako or as a dipping sauce. The combination of sour cream, spicy garlic, and fresh cilantro makes Suero salsa an explosion of flavor.

6. Guasacaca (Venezuela)

Guacacaca is a beloved green salsa from Venezuela, made with avocado, onion, garlic, parsley, lemon, and olive oil. It's creamy and fresh, perfect with grilled meats, fish or empanadas. Avocado provides a velvety texture and herbs and citrus give lively flavour.

7. Avgolimono (Greece)

Avgolemono is a Greek sauce made with eggs, lemon, and chicken broth. It is often used in soups and stews for its creamy texture and slightly sour taste, typical of Greek cuisine.

8. Charmoula (Morocco)

Charmoula is a Moroccan sauce made with fresh herbs, lemon juice, olive oil and spices. It is often used as a marinade or topping for fish, meat, and vegetables. The intense flavor goes well with North African dishes.

9. Soba Egusi (Nigeria)

Soba egusi is a distinctive Nigerian soup made from egusi seeds, palm oil, tomatoes, onions and spices. It has a unique nutty flavor and is often eaten with fufu. It shows how distinctive and unknown African dishes can be.

10. Samfaina (Spain)

Catalan samfaina is a vegetarian stew based on bell peppers, tomatoes, eggplant, onions and zucchini. This aromatic roasted vegetable sauce is often used as a side dish with meat and fish dishes, or to prepare rice or other grains. Samfaina shows strong Mediterranean influences in Catalan cuisine and is related to similar dishes such as ratatouille in France or caponata in Italy.

Ingredients and preparation Samfina

Samvaina It is a traditional Catalan vegetable sauce similar to ratatouille. It is a delicious and healthy dish, perfect as a side dish with meat, fish or poultry, or as a vegetarian meal.

Ingredients for 4 people:

• 2 tablespoons olive oil
• 1 chopped onion
• 2 cloves garlic, minced
• 1 red pepper, cut into cubes
• 1 green pepper, cut into cubes
• 1 eggplant, cut into cubes
• 2 zucchini, cut into cubes
• 4 tomatoes, peeled and cut into cubes
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

How to prepare:

1. Heat olive oil in a large frying pan over medium heat.
2. Fry onions and garlic until translucent.
3. Add peppers, eggplant and zucchini and fry for 5-7 minutes.
4. Add tomatoes, thyme, salt and pepper.
5. Simmer the sauce for 20-30 minutes until the vegetables are tender.
6. Serve the symphony warm or cold.