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I always wanted to make this sauce because any dish I have tried is seasoned with a splash of this wine I loved it. This past weekend the occasion has finally been given. I had the freezers on full blast and it's the few things my husband gets into when it comes to cooking. He always tells me: "do we have to have both freezers full that not even a bag of ice can fit in?" and seeing that these Christmas dates were approaching and that I would need a place, I began to defrost some other little thing.
I prepared a loin of salt pork and it occurred to me to prepare this sauce to accompany it. I must say we loved it. Has a fine texture With a sweet touch that counteracting with the salt of the meat was delicious.
I had a little left and right away boyfriends came out, because I told my mother that I had done this salsa and without letting me finish the sentence he commented to me: “oh! Wouldn't you have a little left to try it…? ". So right away it was over.
It is very simple to do and it is ideal for meat type sirloin or pork loin, game meats and I even think I'll prepare it for a stuffed turkey that I have in mind to make.
More information - Salted pork loin
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Hello. I have a doubt is this wine from malaga virgin ?. Thank you
Juana with this question you catch me! Well, I'm not very knowledgeable in wine and this was a gift from my father who always heard me say that he wanted to make the sauce, but I don't know if it will be the same.
Pedro Ximénez wine is drier than Málaga Virgen, Málaga Virgen is exclusive to Málaga and Pedro Ximénez occurs in an area that ranges from Córdoba to Cádiz.
Thank you very much for the clarification, Naty. Greetings and Happy Holidays!.
Hi, with Malaga Virgen I do not recommend it, it is a weaker wine and it will lose a lot of flavor. Buy Pedro Ximenez, who has much more body.
All the best
Hello Silvia, I usually add it to the pate on top and it is delicious, mixed in toast
Yes Rosa, you are right with your suggestion. I tried it in a restaurant and it is luxurious, I also advise it. Thanks and best regards
But what kind of pate? Thanks in advance.
What a joy to see this recipe around here! He had planned to make it for Christmas Day along with some veal rolls stuffed with Serrano ham and Parmesan cheese. I take advantage of it and if you can, you can solve several doubts for me. We are 8, do I double the amount? Can I make it the day before, keep it in the fridge and heat it up the next day? Thanks for the recipes. I'm hooked on your website, keep going so you do great. Greetings.
I'm glad Rocio to have lent you a hand if you were thinking of making just this sauce. For 8 people, I think that with this amount you have plenty of it, it is not about soaking the rolls. And there is no problem with you doing it before and when the time comes, you warm it up. I hope it turns out rich, you will tell us.
WHAT A JOY YOU HAVE GIVEN ME SINCE IT IS MY IN-LAW'S FAVORITE SAUCE AND I DIDN'T KNOW HOW TO MAKE IT, NOW I'LL MAKE IT AND I WILL SURPRISE HIM, HAVE A KISS
Maria, well you are going to stay with your father-in-law like a queen, because it looks great. At home we loved it and this Christmas I will also prepare you to know the opinion of my father-in-law who is a good critic. I'll tell you about it. All the best
As always, unbeatable, both your recipes and the comments you make to introduce them. The truth is that I look at your blog every day and you have made me regain my love of cooking and by the way be with my girls and not so girls many afternoons making recipes. Thanks .
Ah .. that with all this I forgot .. how do you do the loin with salt? Also with the Thermomix ???
Sonia I am glad that you like our recipes and especially that with them you have a good time sharing them with yours, that's what it is about, that they make our lives easier and we enjoy with others. In a few days I will publish the recipe for the salted loin but yes, I do it in the varoma for about 40 minutes and it is great with this sauce.
All the best
Juana, this is not the Malaga wine, this wine puts on the Pedro Ximénez label I buy it in the mercadona, I hope I have helped you
Hello SILVIA, I also sign up for this sauce, since I bought the thermomix, I hope that it comes out as well as you, I love the taste of this wine, if you put the recipe for the loin to put this sauce soon
I tell my friend Juana that this wine is from Montilla-Moriles, denomination of origin, it is bottled by Navisa
Antonia is sure to be great for you and surprise your loved ones. with such a rich wine it is impossible that it does not come out good. Thanks for following us and greetings.
Hello Silvia:
First of all I would like to congratulate you on this blog of thermomix recipes, since they are of great help, but my question is especially for this Pedro Ximenez sauce, I would like to know if I could mix it with a duck breast? I'll wait for your answer, thank you so much.
Beloved, without a doubt, duck breast can be great. You actually gave me an idea and maybe I prepared it like this for the meal of kings.
All the best
Hello, your name is beloved, you remind me of the mother of a friend, who had as a child who lives in the improved field of Madrid, I never made Pedro Gimenez's sauce, but tomorrow I'm going to do it, I hope it turns out well, although everything works for me. What I do in the machine everything turns out to be good, I am delighted with it, I bought the wine from Mercadona, it is a real treasure, fine sherry, it cost me 3.65 eur more or less that of virgin malaga is worth double good luck Merry Christmas
Hello, first of all I congratulate you on the great page you have, it is my use to me and I do many things that you publish. When I saw the wine sauce that you have posted today, I wanted to ask you if you can help me with the raspberry or red fruit sauce, I have eaten it in restaurants and I really want to find it.
THANK YOU VERY MUCH.
Hello Silvia, my comment has nothing to do with this recipe, but since I read you and I follow you and you have saved me several times, I ask you, do you have a recipe to make pizza dough with corn flour? The times I have tried it has been quite unfortunate. Thanks in advance
Inma, I imagine you ask me this question because you have someone with celiac disease at home. I have never made pizza dough with that flour but I have a celiac niece and her father makes her some pizzas with a special flour that he buys that they like so much how well it turns out that now he even makes it like that for the 5 who are in the family. If you want I ask them. All the best
Yesterday on facebook I told you that I would do it today without fail, and that's it, I have left it reducing while taking the little one to school, and the result has been great. Touch of grace, I ran out of oranges yesterday and replaced the juice with tangerine (I brought them from Castellón last bridge)
I am glad you like Paz, it is a luxury sauce and of course I will remember your suggestion because with tangerines like that I am not surprised that you will succeed. Merry Christmas!
Could you tell me how you do the pork tenderloin in salt? I want to do it tonight I'm practicing recipes to make on 30/12 I already bought the wine. Thanks!
Raquel the recipe is scheduled to be published in a few days, but you only have to cover the loin with oven salt inside the varoma and make it for about 40 minutes, previously having a liter of hot water in the varoma. All the best
Hello again Silvia, thank you very much for answering me, but… .. where can I find Pedro Ximénez's wine?
Hello Beloved, I have bought it at Mercadona and also at Carrefour. All the best.
Hello Silvia, I just discovered your recipe page and I think it is fantastic. I want to make Pedro Ximenez's sauce this Christmas but I have a question. When do you put the wine to reduce it, do you put the cup?
Thanks in advance and I'll tell you about it.
Hello Pilar, it is done with the goblet on. Try and tell us, it is a delicious sauce. Welcome to our blog and I hope you like our recipes. All the best.
reading this recipe and all the comments I will encourage myself to make it this weekend, to see how it is, thank you
Hi, I don't know how this is going. I have put a text message on the Genovese cake.
Hello Ana Belén, I'm sorry I couldn't answer you before, you know the job. I have already answered you, I await your answer. All the best.
Hi, it's me again, I'm a little clumsy, he tells me that my comment is pending moderation and I don't understand. It's the first time I've done this. I don't know if the sms arrive, thank you and forgive my clumsiness.
Hello Ana Belén, sometimes it happens, but it is already published. Thank you very much for seeing us. All the best.
Congratulations for this piece of page that you have !!! One question, is the wine white or red ??? Thank you very much
Hello Ana, Pedro Ximénez wine is a red wine from Jerez.
Thank you very much for seeing us and Merry Christmas!
HELLO TO THE FRIEND WHO COMMENTS ABOUT THE SWEET WINE OF MALAGA, TELL HER NO, IT IS NOT FROM MALAGA IT IS WINE FROM JEREZ IT IS SWEET AND IT IS FROM PEDRO XIMENEZ IT IS VERY GOOD, JEJE GREETINGS TO ALL
Hello, can't you tell me anything about the raspberry or red fruit sauce ?????? All the best.
Hi Ana, I have a very rich raspberry sauce for meat. I put the recipe:
RASPBERRY SAUCE FOR MEATS:
Ingredients: 1 shallot or 10 g of chives, julienne skin of 1 lemon, julienned orange peel, 180 g of raspberry jam (half a jar), 10g of Dijon mustard, 150g of port wine, salt, black pepper , cayenne and ginger.
Preparation: - Prepare the lemon and orange julienne with the special device available for it, or remove with a small, well-sharpened knife only strips of the colored skin of both citrus fruits and then cut them into very fine sticks. Reserve.
- Pour the shallot or chives into the glass and chop them by pressing the turbo 1 or 2 times. Lower the pieces from the glass.
-Add the jam and mustard and mix for 4 seconds on speed 4. Repeat the operation on speed 7-8 if there are whole pieces of onion. Lower again with the spatula all that has been spread on the walls of the glass.
-Press the turn to the left, add the wine, the spices and the julienne and program 6 minutes 100º vel 1 so that the chives do not taste raw and all the alcohol evaporates.
I make this Pedro Ximénez reduction to accompany the duck foie and also the grilled duck breast, and it is always a success !!!
Happy Holidays to all!
Happy Holidays, Marisol !. It's true, this sauce is very rich with the duck foie.
Hi! I recently discovered your blog and I love it. One doubt, this sauce can be frozen. It is that I have made it for tonight and I think it will be left over. Merry Christmas!
If Carolina you can freeze it and when you need it again, you can use it, heat it well and that's it.
Happy Holidays!!
The comment above is a question. Can it be frozen? It is that in the rush I have lost the key. Thanks.
Hello… first of all Congratulations on the page !!!… I have had the Thermomix for quite some time and I am always looking for new recipes to make. I found your page and it is one of the best there is ...
A question about this sauce ... I would like to make it this New Year's Eve to accompany a meat ... we are 12 people ... does it come out enough ????. Thank you and Happy New Year to everyone!
For about twelve diners, I would do double the amount so as not to fall short and if you have left over, you can freeze it and have it for another day.
All the best
I would like to know what variety of Pedro Ximene it is, when I have gone to buy it I have seen four different bottles, with respect to Alicia's comment, she says that it cost 3,65, because all the ones I have seen cost more, I don't know if I know You can do with any of them or is one in particular.
Elisa, the truth is that they gave it to me and I don't know very well what to say to you, but it sounds like more than twice as much and this wine is rather sweet.
I do not know if I have helped you in something.
All the best
Silvia and Elena I already have the fricando sauce that I was looking for and passed to the thermomix, what happens is that I do not know how to change it if you can help me how to do it I send it to you greetings
Hello Ana Belén, how nice that you have the recipe! If you can send it to the following email: thermorecetas@ hotmail.com
Thank you.
I would like to make the loin with salt with the Pedro Ximéne sauce. For eight people, can I put two loins on the varoma? and the sauce, will the amount of the recipe be enough? Thank you very much and congratulations.
Hello María José, with regard to the sauce I would make twice as much and the loin depends on the size you can fit or not. Try to see if they fit you. All the best.
Yesterday I discovered your block ... Congratulations and Much Success !!! I am preparing the sauce and tomorrow I will accompany the roast beef with this sauce and the basic apple puree… I'll tell you about it.
Welcome, Monica !. I'm glad you like our blog. I hope the roast beef comes out really good. All the best.
Hello,
Congratulations on your page, I love Pedro Ximenez sauce and to help you I can tell you that it is a fantastic Sherry wine like everyone else. It is very sweet, made from Pedro Ximenez grape and tastes a lot of raisins because the grape is left in the sun. There are many brands but my favorite is undoubtedly the one from Álvaro Domecq winery, it has had several awards
Hello Isabel, thank you very much for the information and I will look for the one from that winery. Greetings and I'm glad you like our blog.
Thank you very much, I made it yesterday and it is exquisite
Well, well, congratulations again! What a good thing! I am very hooked on your website. Today I made this sauce for some sirloins that I had in the freezer, what an exquisite thing! And what a smell of Christmas at home ... haha, even if it's a bit late. In case it works for someone, I have gotten the perfect amount for about 10-12 sirloins. How have I gotten? I think I will learn many things from you, congratulations again!
Congratulations on your page.
Regarding the recipe for pork tenderloin with Pedro Ximénez sauce, have you made it with port wine? I have a full bottle and I don't know if it will go well with this wine. If you have any recipe with this wine, you will tell me.
Greetings.
Not Isabel with port wine I have not tried. Animate and tell us. I leave you a link of pâté with port wine that they say is very good. If you do, tell us how.
http://www.recetario.es/receitas/8244/pate-al-oporto.html
I have a doubt and it is that I would like to make the loin with salt with this room to invite some friends to dinner (in total four), I do not have much time for the kitchen so I would like to leave the meat cooked the day before . Could you put the cold meat with the very hot sauce? o How could you heat the meat so it doesn't get too dry? Thanks
Hello, I would like to know if when you talk about pepper it is white pepper or black pepper and if it is ground or in grain, thank you
Generally I put powder and sometimes I use white and another black, depending on what I have in the pantry.
Hello girls !!
Can you put another brand of wine? Because I have looked at Mercadona and Carrefour and they don't have them. I still have to look at several hyper but I see it difficult. (I am from Gran Canaria). Thanks
Maria, with a somewhat sweet wine it can also be worth it.
Silvia I leave you my new email address, please send me the recipes, the email is uchirubi@gmail.com
Thank you very much for this recipe, I have thought about making a beef tenderloin, with a little fresh foie on top and this sauce ... the truth is that I tried it a long time ago in a restaurant and the dish captivated me so I'm going to try it I and I hope it turns out as well or better than when I tried it .. a kiss!
Surely with those ingredients you will succeed and the sauce is great!
Hi! just leave you my opinion about the sauce. Today some cousins came to eat and I had nothing prepared, as I had the necessary ingredients I got down to work, and TOTAL SUCCESS! I put it accompanying some fillets of loin with garlic that I made in the pan with a little oil. They have already told me that this Christmas when I go home I have to do it again. Thank you girls, you are wonderful, as are all your recipes that I have already tried. I also made two chocolate flan for dessert, and an orange cake for the afternoon snack. All perfect.
I am very glad Rocio that you liked it so much, the truth is that it is a sauce that leaves no one indifferent.
All the best
Hello good day!!!
I have read a recipe for raspberry sauce and my question is when you say press the left turn (I do not know how I can do that) I have the thermomix 21 and I do not know where this is done, if you could help me I would appreciate it I want to do it for Christmas.
thank you very much
greetings Vicky
Vicky on the TM-21, you don't have the left turn but you solve it by putting the butterfly on the blades with speed 1.
Hello!
First of all congratulate you on your blog, I love it and it is my bedside book !!!
This Christmas I have my parents at home and after browsing your blog from beginning to end I have decided on Lomo a la sal with this sauce that fascinates me ...
But I have a doubt, the cream is to cook or to mount ???
Forgive my ignorance, but if it weren't for the thermomix and your blog, I wouldn't be able to do anything edible !!!
Thank you.
Hello, I would like to make the Pedro Ximenez sauce, but my son
is allergic to orange (also to mandarin)
I could add a little lemon thanks
Of course Nuria, but in less quantity than orange, since its flavor is more intense.
Hello… first of all Congratulations new year !!!!
As you indicated in another comment for 12 people, it was better to double the amount, of all the ingredients, but did the time also double it?
Thankssssssssssssssssssssssssssssss
Hello Maika, I have answered the other message, put it a few more minutes just in case, but be careful not to hit it….
The best, make the recipe repeated ...
Today by chance I have found you and I am delighted, because I have only had the thermomix for 6 months
How good Loly! We look forward to helping you get the most out of it.
Thanks for your comment.
Kisses, ascen
My thermomix cap cracks. Can it be? happens to someone?
Hi Yolanda,
You have to talk to your salesperson or go to one of the delegations.
Regards,
We have already changed it several times, so I wanted to know if it has happened to someone, for what reason it may be
I have a question about the type of Pedro Ximenez wine to add to the sirloin or duck breast. Is it the one that puts in the sweet bottle? Or is it another type of sherry?
Once the sauce is made, do you know how long it will keep?
?
Hello, Gloria:
Keep in mind that this sauce has cream, so it will last you 3 or 4 days at most.
Regards!!
Hello, I would like to know if the cream is to whip or cook, thanks
Hello Mary Cruz, either of the two works for you. With the one to mount it will come out a little thicker and with the one to cook a little more liquid 🙂
Hello!! Has anyone tried to replace Pedro Ximénez with muscatel? I have a bottle at home, and maybe since it is both sweet wine, it might look good… .. Tell me about it! Thanks!!
Hello Pilar, although we have not tried it, it sure looks good on you !! Can you tell us how about the result? Thanks for writing to us!
Hello, I recently had the thermomix and I would like to make the Pedro Jiménez sauce, it has to be that wine or another that is sweet, thank you.
Hello Josefi, with another sweet you can also. 🙂