Easy Homemade Romesco Sauce

While rooted in Spanish tradition, our Easy Homemade Romesco Sauce features a versatile flavor and rich texture that complements a wide variety of cuisines. It truly shines in show-stopping dishes like our Parmesan-Crusted Cod or Crispy Fried Burrata, where the flavors harmonize perfectly. Beyond the classics, try drizzling it over eggs, baked potatoes, or grilled steaks.

🥫 The Ingredients

This vibrant sauce achieves a perfect balance of smoky depth and bright acidity, featuring a signature nutty richness and a thick, rustic texture. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• Roasted Red Peppers: You can use jarred roasted peppers for convenience or roast fresh bell peppers over a gas flame or under the broiler for a deeper, charred flavor.
• Fire-Roasted Tomatoes: These add a subtle smokiness to the base. If you only have regular diced tomatoes, consider adding an extra pinch of smoked paprika to make up for it.
• Blanched Almonds: These provide the classic nutty richness and creamy texture. Hazelnuts are a traditional alternative, or you can use toasted walnuts for a more robust flavor.
• White Country Bread: A single slice acts as the thickening agent for the sauce. Sourdough or a crusty baguette works perfectly; for a gluten-free version, simply use a slice of your favorite gluten-free bread or ¼ cup of gluten-free breadcrumbs.
• Red Wine Vinegar: This provides the necessary acidity to balance the fats. Sherry vinegar is a more traditional Spanish choice if you have it on hand, while apple cider vinegar can work in a pinch.
• Smoked Paprika: This is the “secret ingredient” that gives Romesco its signature profile. Try not to substitute this with regular paprika, as you’ll lose that essential smoky depth.
• Garlic Powder: While garlic powder offers a mellow, even flavor, you can substitute it with 1–2 cloves of fresh minced garlic if you prefer a sharper, more pungent kick.
• Extra-Virgin Olive Oil: Since this sauce isn’t cooked, the quality of the oil matters. Use a high-quality olive oil for the best mouthfeel and flavor.

📌 Tips and Tricks for Perfect Romesco

• Control Your Texture: For a traditional, rustic feel, use a food processor and pulse the ingredients so it retains some “grit.” If you prefer a silky, elegant crema, use a high-speed blender and process until completely smooth.
• Toast the Bread: For the best flavor and structure, lightly toast your slice of country bread before adding it to the blender. This adds a subtle toasted note and helps the bread act as a better binding agent.
• Let it Rest: While you can eat it immediately, Romesco is a “better the next day” sauce. Letting it sit in the fridge for at least an hour (or overnight) allows the garlic, vinegar, and smoked paprika to fully meld and develop.
• Adjusting Consistency: If the sauce feels too thick to drizzle, whisk in a teaspoon of water or extra-virgin olive oil at a time until it reaches your desired consistency.
• Serve at Room Temperature: If you’ve been storing the sauce in the fridge, take it out about 20–30 minutes before serving. The olive oil can solidify when cold, and the flavors are much more vibrant when the sauce isn’t chilled.
• Add a Kick of Heat: The base recipe is mild and smoky. If you prefer a spicy Romesco, add a pinch of cayenne pepper or a few red pepper flakes during the blending process.

🍽️ How To Serve

• With Seafood: Pair it with white fish like our Parmesan-Crusted Cod, or use it as a dipping sauce for poached shrimp, seared scallops, or fried calamari.
• Elevated Appetizers: Serve it alongside Crispy Fried Burrata or as part of a charcuterie board with Italian breadsticks, Manchego cheese, and marinated olives.
• Grilled Meats: Use it as a vibrant topping for grilled flank steak, roasted chicken, or even as a gourmet condiment for burgers and lamb lollipops.
• Roasted Vegetables: Drizzle it generously over roasted veggies, grilled asparagus, or charred scallions (a traditional Spanish pairing). It also makes a fantastic topping for a loaded baked potato.
• Breakfast & Brunch: Spoon it over poached or scrambled eggs, stir it into a breakfast hash, or spread it on avocado toast for a smoky, savory kick.
• Grains and Pasta: Toss a few spoonfuls into warm pasta, quinoa bowls, or farro for an instant sauce that adds depth and richness.
• Sandwich Spread: Swap out your usual mayo or mustard for Romesco on turkey sandwiches, veggie wraps, or panini to add a layer of complex flavor.

🙋🏽‍♂️ Frequently Asked Questions

🧄 More Classic Bold Sauce Recipes

Ready to make a sauce that makes practically any savory dish that much better? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!