Romescu

Name: Romescu
Yield: Makes 2½ to 3 cups
Cuisine: Spain
Ingredients: ½ to 1 teaspoon (or more, to taste) cayenne pepper; 3 to 4 tablespoons red wine vinegar; 2 tablespoons tomato purée; freshly ground black pepper; 1 tablespoon finely chopped garlic; 2 egg yolks; 3 to 4 tablespoons fresh lemon juice; 2 cups mild olive oil; ¾ cup drained, seeded, and finely chopped Italian plum tomatoes; Salt; 1 cup sliced almonds, toasted and coarsely chopped

Spicy Tomato-Almond Aioli

Preparation info

Makes
2½ to 3 cups

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

This is my version of the classic Catalan ro-mescu sauce that is great stirred into a fish stew, or spooned over grilled shrimp or scallops or cold-poached fish, grilled eggplant, and leeks. It’s also delightful with fried potatoes.

Ingredients

1 tablespoon finely chopped garlic
2 egg yolks
3 to 4 tablespoons

Europe
Spain
Sauce
Spicy
Mediterranean
Gluten-free
Vegetarian

Method

Procedure

Mash the garlic to a paste in a mortar: set aside. Place the egg yolks in the container of a blender or food processor or in a bowl with a little of the lemon juice and process or whisk to blend. Gradually process or whisk in the olive oil, a few drops at a time and then in a steady stream, until a thick emulsion is formed. Add the remaining lemon juice, garlic, and salt to