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Romesco Sauce

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."

~ Healthline

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

Romesco Sauce

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.

Written By: Carter Lewis

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