Classic Romesco sauce is an easy, aromatic, and versatile condiment you can serve as a dip, in sandwiches, or with grilled meat or fish.
Romesco is one of my favorite sauces, so it’s surprising I never posted the recipe here earlier. I developed a variation for my cookbook French Appetizers and have created several versions for clients. Today I’m sharing a straightforward, classic Romesco that you can use for many occasions.
Is Romesco a sauce or a dip? Its texture is often thick and slightly chunky, which makes it feel more like a dip, though it’s traditionally considered a sauce. The Oxford Companion to Food describes it as a Catalan preparation made from fried bread, garlic, grilled tomato, almonds, and hazelnuts, seasoned with paprika and chili, then smoothed with wine and vinegar. Stale bread or breadcrumbs are sometimes used to thicken Romesco, which reinforces the dip-like quality.
Whatever you call it, Romesco is famously versatile. In Catalonia it’s typically paired with fish, but it also complements chicken, lamb, and roasted vegetables. I often serve it as a dip with crunchy vegetables and crackers—homemade savory crackers are especially good—or spread on toasted baguette slices and sandwiches.
In short, Romesco pairs with almost anything. Keep a jar in the fridge and you’ll find countless ways to enjoy it.
Helpful Tips for Making Classic Romesco Sauce
- Adjust the consistency: Romesco can be thick and chunky or smooth and pourable. Traditional recipes use stale bread or breadcrumbs to thicken the sauce, but it’s optional. When first blended this recipe will be fairly thick; thin it with more olive oil, a tablespoon or two of water, or vegetable broth until you reach the texture you want. For a dip that clings to crudités and crackers, keep it thicker. For a sauce to spoon over fish or vegetables, make it looser. The two main factors that influence texture are the type of tomato and the amount of olive oil: sun-dried tomatoes yield a denser dip, while fresh, juicy tomatoes produce a lighter, more fluid sauce.
- Balance acidity: Romesco’s appeal comes from the harmony between nutty roasted almonds and peppers and the bright acidity from tomatoes and vinegar. Even a small amount of red wine vinegar makes a big difference. Red wine vinegar is classic, but lemon juice also works beautifully and gives a fresher citrus note—try both and choose what you prefer.
- Choose the right paprika: Use smoked Spanish paprika (pimentón or pimentón de la Vera) for the characteristic smoky flavor. Paprika varies in heat and sweetness, so pick a sweet variety if you don’t want heat, or a hot variety if you prefer a bit of kick. Avoid using sweet Hungarian paprika if you want the authentic smoked flavor.
Can Romesco Sauce Be Frozen?
Romesco is emulsified with olive oil and resembles a fresh mayonnaise-style sauce. Freezing and thawing can change the texture and mute some flavors, so I don’t recommend freezing it. It’s quick to make, so prepare a fresh batch when you need it.
Is Romesco Sauce Vegan?
Yes. Classic Romesco contains no animal products and is a wonderful vegan option—especially good with a tray of chunky roasted vegetables.
Classic Romesco Sauce
10 mins
10 mins
Marie Asselin
Ingredients
- 3/4 cup (4 oz / 113 g / 180 ml) chopped roasted red bell peppers (drain and pat dry before measuring)
- 1/2 cup (2 oz / 57 g / 125 ml) chopped unsalted, roasted almonds
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) sliced oil-packed sun-dried tomatoes, or 1 fresh plum tomato, chopped
- 2 tbsp (30 ml) chopped flat-leaf parsley (optional) and 1 tbsp (15 ml) red wine vinegar or freshly squeezed lemon juice
- 1 small clove garlic, peeled and chopped
- 1/2 tsp (2 ml) Spanish smoked paprika (pimentón)
- 1/2 tsp (2 ml) kosher salt or fine sea salt
- Pinch of crushed red pepper (optional)
Instructions
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Place all ingredients in the bowl of a food processor. Blend until smooth, pausing to scrape down the sides as needed. Taste and adjust seasoning. If the sauce is thicker than you prefer, add a tablespoon or two of water or vegetable broth and blend until you reach the desired consistency.
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Storage: Refrigerate Romesco in a jar or airtight container for up to one week. Do not freeze.
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Serving: Serve Romesco over grilled meat, fish, or roasted vegetables; use it as a spread for sandwiches or toasted baguette slices; or offer it as a dip with vegetables, crackers, or pita chips.
Did you make this?
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