PANTRYFLEX

blend · nut sauce

★ STARRED KITCHENPrep 10 min

Driftbench Romesco-Creme

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

From a starred kitchen.

Ratio

Ratio by volume: Sherry Vinegar 30 ml, Olive Oil 55 ml
Sherry Vinegar 30 mlOlive Oil 55 ml

Ingredients

  • Bell Pepper — 1 Paprika
  • Onion — 1 Zwiebel
  • Garlic — 1 Zehe Knoblauch
  • Hazelnuts — 50 g Haselnüsse
  • Pine Nut — 80 g Pinienkerne
  • Sherry Vinegar — 30 g Sherry-Essig
  • Olive Oil — 50 g Olivenöl
  • Salt — Salz (2 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Driftbench Romesco-Creme wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 2 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Mitja Birlo. Swiss / fire cooking. Cited awards include: Michelin 2* (The Counter, Zürich); GaultMillau Koch des Jahres (ex-7132 Silver).

Originally published as Romesco-Creme.

Adapted from a Mitja Birlo recipe (Mitja Birlo / GaultMillau.ch (Tomahawk Big Green Egg)).

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 — its companion jar is below.

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 Mitja Birlo / GaultMillau.ch (Tomahawk Big Green Egg) (published as “Romesco-Creme”). Full citation lives in Provenance.

Companion jar