From Daniel Boulud's kitchen · Restaurant Daniel, New York
blend · nut sauce
★ STARRED KITCHENBoulud Romesco
From an award-winning kitchen
Ratio
SHERRY VIN 30OLIVE OIL 80
Ingredients
- RED PEPPER300 g
- TOMATO120 g
- ALMONDS45 g
- GARLIC10 g
- SHERRY VIN30 ml
- PAPRIKA2 g
- OLIVE OIL80 ml
- SALT6 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Lyon-trained French chef of Restaurant Daniel and a New York restaurant group; Michelin-starred and James Beard Outstanding Chef. Classic French technique with contemporary plating.
Originally published as Boulud Romesco.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Daniel Boulud Spanish classic (published as “Boulud Romesco”). Full citation lives in Provenance.