This Spanish-style Romesco sauce is bold, flavorful and will elevate any dish. Whether you're cooking fish, meat, or grilled vegetables, or simply looking for a delicious dip, this sauce is a great choice. You can whip it up in just 5 minutes, which makes this sauce a quick and easy addition to any meal.
What is Romesco Sauce?
Romesco sauce is a popular Spanish sauce that originated in Catalonia. The sauce usually includes roasted red peppers, almonds or hazelnuts, bread crumbs, garlic, olive oil, and vinegar. Additionally, it may have other ingredients such as tomatoes, onions, or paprika. Romesco sauce has a bold and slightly smoky flavor, making it a great pairing for grilled meats and vegetables, or as a dip or spread.
What is Romesco Sauce Made of ?
- Hazelnuts or almonds: You can use either hazelnuts or almonds in this recipe, depending on your preference. Toasting them will enhance their flavor.
- White sandwich bread: A slice of white sandwich bread helps to thicken the sauce and gives it a nice texture. You can use any type of bread you have on hand.
- Roasted red peppers: Use either fresh roasted red peppers or jarred roasted red peppers. If using jarred peppers, be sure to rinse them, pat them dry, and chop them before adding to the sauce.
- Extra-virgin olive oil: Use a good-quality extra-virgin olive oil for the best flavor.
- Garlic: Fresh minced garlic adds a delicious flavor to the sauce.
- Lemon juice: Lemon juice adds a bright and tangy flavor.
- Paprika and cayenne pepper: These spices add a smoky and slightly spicy flavor to the sauce. Adjust the amount of cayenne pepper based on your desired level of spiciness.
- Salt and pepper: Add salt and pepper to taste, based on your personal preferences.
❗ The Romesco sauce recipe differ from the traditional version enjoyed in Catalonia. Instead of using roasted tomatoes and bitxo or nyora peppers, we opted for roasted red bell peppers. To enhance the smoky flavor, we also added some smoked paprika.
How to Make Romesco Sauce
- Process the hazelnuts (or almonds) and bread in a food processor for about 10-20 seconds, until the nuts are finely ground.
- Then add the roasted peppers, olive oil, garlic, lemon juice, paprika, cayenne pepper, salt, and pepper. Process the mixture for about 30 seconds, until it is smooth and has a texture similar to mayonnaise. Be sure to scrape down the sides of the bowl as needed.
- Finally, taste the sauce and adjust the seasoning with additional salt and pepper, if desired.
How to Use Romesco Sauce
People in Catalonia often serve Romesco sauce with fish and meats such as chicken or steak. However, we prefer using it as a topping for roasted or grilled vegetables, such as Roasted Asparagus, Oven Roasted Cauliflower, Roasted Brussels Sprouts and potatoes.
Besides its versatility as a sauce for meats and vegetables, Romesco also makes a delicious dip for flatbread or crusty bread, or as a complement to raw veggies. And if you're an egg enthusiast, consider adding Romesco sauce to your breakfast or brunch dishes, whether you like fried eggs, frittatas, Scrambled Eggs, or any other egg-based preparations.
🏆 Frequently Asked Questions
Romesco sauce will last for 3-4 days when stored in an airtight container in the fridge.
You can freeze it for up to 3 months in an airtight container or freezer bag. However, keep in mind that the texture and flavor may be slightly altered after thawing. It's best to thaw the sauce in the refrigerator overnight and give it a stir before serving.
Traditionally, it is served with fish and meats like chicken or steak.
It also makes a great topping for roasted or grilled vegetables, such as eggplant, cauliflower, and potatoes.
Additionally, it can be used as a dip for flatbread or crusty bread, or paired with raw veggies. Romesco sauce can even be enjoyed with breakfast or brunch dishes, such as fried eggs, frittatas, and scrambled eggs.
🗄️ Storage
Transfer it to an airtight container and refrigerate. It will keep well for 3-4 days in the fridge. If you want to extend its shelf life, you can freeze it for up to 3 months. Make sure to thaw it in the fridge overnight before using it again.
Other Popular Sauces
Spinach and Ricotta Ravioli Sauce
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Easy Romesco Sauce
Ingredients
- ¼ cup toasted hazelnuts or almonds blanched
- 1 slice white sandwich bread crusts removed, lightly toasted and cut into 1-inch pieces
- 1 cup roasted red peppers peeled, seeded and chopped ( or jarred roasted red peppers, rinsed, patted dry and chopped)
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves minced
- Juice of half a lemon
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- Salt and pepper to taste
Equipment
Instructions
- Process hazelnuts and bread in food processor until nuts are finely ground, about 10-20 seconds. Add roasted peppers, olive oil, garlic, lemon juice, paprika, cayenne pepper, salt and pepper. Process until smooth and mixture has texture similar to mayonnaise, about 30 seconds, scraping down sides of bowl as needed. Season with salt and pepper.
- Serve and enjoy!
Notes
Nutrition
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