Romesco sauce is a rich, dense, powerful sauce which originated in the Catalan region of Spain. This sauce is paired with a variety of traditional Catalonian foods, including fish, roasted meats, and vegetables, and it is often on offer at Spanish restaurants. Packaged romesco sauce can be found in some markets, and this sauce can also be made at home. The ingredients and preparation are simple, and in this case, a little bit of effort goes a long way, as romesco sauce is usually a big hit at parties.
In this case, the term “sauce” is a bit of a misnomer for people who think of “sauce” as something which goes over pasta. Romesco sauce is more like a dip, chutney, or side, with a powerful texture and flavor. A small amount of this piquant sauce is usually all that is needed to fire up a dish. It is typically served on the side so that people can decide how much of the sauce they want to use, as individual taste sensitivities vary.
The primary component of romesco sauce is roasted nuts. Traditionally almonds, hazelnuts, or both are used, along with garlic, dried red peppers, salt, and enough red pepper to moisten the mix and pull it together. Cooks may also add ingredients such as roasted tomatoes, vinegar, onions, fennel, and mint. Fennel is especially common in romesco sauce served with seafood. While red peppers are included in romesco sauce, the sauce is not intended to be painfully spicy.
The flavor of romesco sauce is slightly earthy and almost musky, with a rich, buttery feel courtesy of the nuts. Many people describe romesco as loamy, earthy, or mossy, thanks to the included nuts, and the garlic and chilies add a hint of a fiery kick at the end of a mouthful. Because the sauce is so hearty, it pairs well with bold, assertive dishes like roasted meats and seafood, and less well with weak dishes, which may be overwhelmed.
Romesco sauce also makes an excellent spread for bread. Romesco sauce on bread can be a great filling and healthy snack, or it can be served in more modest portions as a taster or appetizer. Crudites and crackers also pair well with romesco, especially in the case of nutty crackers which echo the flavors of the sauce. The sauce is also included in some traditional Spanish stews as a flavor base. Seafood stews in particular can become much more flavorful and interesting with the addition of romesco.