TGK Mother Sauces: Romesco
What are Mother Sauces?
"Mother Sauces" is a culinary term based on 5 classical French Base Sauces, to which most other sauces are derived. Here at The Good Kitchen we have created 5 of our own.
"The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato."
Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas."
Romesco is a garlicky tomato based sauce that is typically stirred into many seafood dishes across the Mediterranean countries, for added flavor. It is also used as a drizzled sauce over rice and chicken dishes. Another great use is to spread this on a crostini with shrimp, roasted vegetables or poultry, for a holiday Hor D'oeuvre.
- There are 3 main ingredients: roasted peppers, garlic and almonds. Tomatoes are not original, but you will find it a staple in most recipes
- Substitute some roasted poblano or another chile from the garden, for the roasted sweet pepper
- Substitute another nut for the almond or a combination of your favorite nuts
- Substitute roasted garlic for raw or a combination of fresh and roasted garlic
- Substitute tomato with sundried tomato
- Add some water and puree smooth for a full flavored dip
Yields 16 oz
- 3/4 cup Cannellini beans, rinsed and drained
- 1/2 lbs Roasted red pepper, drained
- 2 tsp Garlic clove, peeled and chopped
- 1/2 cup Almond, sliced and blanched
- 1 1/2 oz Tomato paste
- 1/2 cup Parsley, washed and destemmed
- 1/2 cup Rosemary, fresh
- 1 tbsp Red wine vinegar
- 2 tsp Garlic cloves, peeled and minced
- 1 tsp Hungarian paprika, ground
- 1 tsp Crushed red pepper
- 1 cup water
- 1/2 cup Olive oil, extra virgin
- 2 tsp Sea salt, low sodium
- Combine all ingredients, except oil, in a blender and blend until smooth.
- Slowly drizzle in oil while the blender is running.
- Blend until smooth.