Romesco Sauce | Serious Eats At Home
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- Опубликовано: 15 окт 2020
- Romesco is a nutty and fruity Spanish sauce that is best when you make it your own. Our Culinary Director, Daniel Gritzer, shows you how he makes it at his home--including what peppers you should be using if you can't find the traditional dried ñora peppers.
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. 
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Watching a good chef recover from a bad decision is one of the best examples of the advantages afforded by new media
The combination of fresh and roasted garlic makes my mouth salivate
Hi there! I'm from Cataluña, the spanish region were this sauce is originary. Nice to se how this is made or adapted overseas. There is no right way in terms of mesures of ingredients, every one do the sauce his own way, in terms of personal taste, but there is one think you have to do for sure: fry the bread before put it on the blender/mortar. Romesco is the main condiment to CALÇOTS, but we use it in many other fish dishes, barbecued meats & veggies or just spread in toasted bred. Good video.
Just for curiosity, l see many versions that also have tomatoes. Which is the correct version please?
wow this looks great and i rly liked how chill this video was
It looks fantastic. So deep and rich and mallardy
Wait, I need that corn recipe! The whole dish looks amazing. It’s great to learn why mine never tasted as good as the restaurant’s
This looks delicious.
So good
Where ever you bought the pasillas and anchos should be a good place to buy a molcajete.
I love the attention to detail, and (as a lazy person) I think I'll stick with roasted bell peppers and unskinned nuts, lol. TBH, I like the earthier note you get from using blanched walnuts (cover with boiling water, let sit a few minutes, then drain) rather than almonds.
😮ummm
In Tenerife and canaries this is called mojo sauce. Commonly ate with salted crusted potatoes but gorgeous with bread rolls
No way.
Is completly diferent
iv never used any of those ingredients and definitely not together. Omg I am excited to make this.
Yum yummy 😊
Well done. I think I'll make mine with grilled bread and hazelnuts, cascabel peppers and anchos.
Thank you for keeping the part with the immersion blender in the video. Overloading the mortar and pestle is very much a decision I would make and regret just like you did. Now I see the pros have oopsie moments just like I do in the kitchen.
best food proser add ever
What about using a cascabel chile? Could be the same, after all the Spanish took many chiles back to Spain.
epic video
I dont have acces to this wide variety of peppers, but i enjoy the cooking vlog, mess in the kitchen is funny to see
I think you could've added some olive oil around the same time as you added in the bell pepper
it's great with grilled octopus
How long will it stay good?
The ñora chiles look a lot like mexican cascabels. Do you think they might be a good sub?
In the video he says that anchos are a good substitute.
I suspect one small anchovy should go in it. Flavour the sauce is asking for.
I've long wondered why recipes in the anglosphere always use roasted bell peppers. It's gotten to the point that some recipes don't even have tomatoes anymore, despite the fact that romesco is supposed to be a tomato-based sauce. Thanks for pointing out that common error. For example, go watch Helen Rennie's recipe. It's basically muhammara.
I loved the recipe, I wanted to try it but then these chillies are so hard to find in India. That is so sad, the sauce looked really yummy.
You can apply the rest of the recipe and technique to whatever relatively mild dried chillies you *can* get in your area.
That's almost the exact same thing l've just said about here in New Zealand. I think l'm going to experiment with a mixture of chilies and capsicums ( bell or sweet peppers).
@@nikiTricoteuse hey.. that's a good idea actually..
@@foodtrailsThanks. Even if it didn't work perfectly, it would be a great excuse to make lots to try and, l'm pretty sure it would still taste great.
i really want to make this but who has the time for this though
Is there a way to do this without nuts my faience is hella allergic
Give it a try. See if it works simply leaving it out.
If she can eat cashews you might give them a try. Or how about trying peanuts. It won’t be the same but might be interesting.
I bet your faience is allergic to nuts
*peppers*
I'm only at 2:20 and my little foodie heart is already broken. No hope of finding ANY of those chilies here in New Zealand. Unfortunately buying them on Amazon means the cost plus the postage to here makes it impossibly expensive. Would love some tips on making a bastardized version with birds eye chilies and bell peppers. Sob.
2:03 why do you have a single scissor? Instead of a pair?
So my Oxo scissors separate for easy cleaning and sharpening, but occasionally, one side doubles as a tape splitter (the serrated side). It’s a thing...
@@JesseCohen Oh that's cool. I have 2 pairs of kitchen scissors which l hate using because, even though l wash them carefully EVERY time l use them l doubt their cleanliness. Will definitely hunt for some that separate.
I really don’t think iv ever actually had real romesco.. they’ve all been roasted red pepper based!
What did you do to your scissors?
salt?
wheres the salt
No salt? Seriously?
camera is slightly too close to the food
Yeah don't use that upward camera angle ever
I think you overdid the amount of bread, and usually it's toasted along with the rest of the ingredients, tomatoes, garlic, almonds, etc....
I'm lucky. I live 20 minutes' drive from Valls whose calçots are supposed to be the best.....
It's not a Spanish sauce, it's Catalan
this is a bad video