How to Make 4 CLASSIC SPANISH Sauces

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats while being a cost-effective substitute.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric provides color and flavor at a lower price.

egg yolks

🥗Healthier: silken tofu

💰Cheaper: mayonnaise

Silken tofu offers a vegan alternative with a similar texture.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice brightens flavors and is often more accessible.

Add 3 cloves of garlic to a mortar with 1/2 teaspoon saffron threads and 1/2 teaspoon sea salt; pound into a paste.

Add 1 egg yolk and 1/2 teaspoon lemon juice; mix in a circular motion while slowly adding 1/2 cup olive oil to emulsify until creamy.

For salsa romesco, place 2 tomatoes, 2 large cloves of garlic, and 2 slices of baguette on a baking tray; roast at 210°C (425°F) for 30 minutes.

Remove toasted bread after 6 minutes, then remove garlic after 12 minutes, and continue roasting tomatoes until cooked.

Dry roast 8 raw hazelnuts and 8 raw blanched almonds in a small pan for 3-4 minutes, stirring continuously.

Peel the skins off the roasted tomatoes and add them to a food processor with roasted garlic, toasted bread, hazelnuts, almonds, 1 large clove of garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon red wine vinegar, and 2 tablespoons olive oil; blend until creamy.

For salsa brava, heat 1/4 cup olive oil in a large frying pan for 3 minutes, then transfer to a bowl.

Add 2 teaspoons sweet smoked paprika, 1 teaspoon hot smoked paprika, and 1 tablespoon cornstarch; whisk until combined.

Return mixture to the pan, add 1 cup vegetable broth, and whisk while heating; add 1/2 teaspoon white wine vinegar and 1/2 teaspoon sea salt; whisk for 6-8 minutes until thickened.

Let the sauce sit at room temperature for 5-10 minutes, then whisk again before serving.

Cooking Techniques

Equipment Needed

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Allergens