PANTRYFLEX

On the jar: Cedarrail Romesco

stove · nut sauce

★★★ KITCHENPrep 10 minCook 15 min

Sauce Romesco

Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.

Romesco from a three-star kitchen.

Ratio

Ratio by volume: Almonds 15 ml, Pine Nuts 15 ml, Hazelnuts 15 ml, Sherry Vinegar 45 ml, Olive Oil 83 ml
Almonds 15 mlPine Nuts 15 mlHazelnuts 15 mlSherry Vinegar 45 mlOlive Oil 83 ml

Ingredients

  • Almonds — 1 c. à s. d'amandes (15 ml)
  • Pine Nuts — 1 c. à s. de pignons de pin (15 ml)
  • Hazelnuts — 1 c. à s. de noisettes (15 ml)
  • Red Pepper — 1 petit poivron rouge
  • Onion — 1/2 oignon blanc (40 g)
  • Tomato — 1 tomate
  • Garlic — 4 gousses d'ail rose
  • Bread — 1 tranche de pain rassis
  • Sherry Vinegar — 3 c. à s. de vinaigre de Xérès (45 ml)
  • Olive Oil — 5 à 6 c. à s. d'huile d'olive (82.5 ml)
  • Salt — fleur de sel (2 g)
  • Pepper — poivre du moulin (0.5 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Provenance

French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.

Adapted from a Alain Ducasse recipe (Nature, simple, sain et bon / Académie du Goût).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Nature, simple, sain et bon / Académie du Goût (published as “Sauce Romesco”). Full citation lives in Provenance.