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Romesco sauce -gritty

I slightly altered the recipe and whisked in the toasted, ground hazelnuts AFTER whizzing all other ingredients (roasted pepper, olive oil, etc.)in mini processor--because I didn't want a heavy "peanut butter" consistency. But now I'd like it creamier. I'm afraid the heat of the processor will now make the olive oil emusion bitter, which has happened before with mayonnaise. What to do? Serve it gritty or make it creamier by returning to the processor, risking bitterness?

Lisanne is a trusted home cook.

asked about 2 years ago
9 answers 751 views
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trampledbygeese

trampledbygeese is a trusted home cook.

added about 2 years ago

I don't know the answer, I wish I did.

Is it possible to take a small amount and blend it to see if the flavour changes then decide what to do?

Please let us know how it turns out.

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added about 2 years ago

First, what kind of olive oil are you using?
Only extra-virgin olive oil is susceptible to bitterness when processed or blended. It doesn't happen with standard olive oils.
And since you're just looking to smooth it out, not emulsify at high speed (i.e. mayo), I don't think the risk is that high. Just use short pulses until desired consistency is reached.

All that said, I prefer romesco on the coarser side, with some texture, but that's just a matter of preference.

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Pegeen

Pegeen is a trusted home cook.

added about 2 years ago

What are you serving it with? In general I like it a little coarser myself. It probably wouldn't hurt to use the idea above to take 1/3 or half, puree it and taste. If you like the way it tastes, puree everything. Otherwise you could just add the pureed portion to the unpureed portion and go with a hybrid. Is it Suzanne Goin's recipe?

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creamtea

Lisanne is a trusted home cook.

added about 2 years ago

Pegeen, it's Marimar Torres's recipe from her Catalan cookbook. I'm having a Catalan friend...having formerly decided it's a mistake to serve their home cooking to someone from elsewhere, since you can never do it as well. I relented, so I'm a little, well, anxious. trampledbygeese, I think I'll try your version or maybe stop where I am, a lesson learned from a high school art teacher. It is a lovely extra virgin olive oil, PazzoNico. This guest is a family friend, comes frequently to dine, and likes my cooking but I thought I could cure a little homesickness! Fingers crossed.

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added about 2 years ago

Ah ok. I say go for it. Worst case, add some cream or something (creme fraiche, mascarpone, ricotta?) to offset the bitterness.

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Pegeen

Pegeen is a trusted home cook.

added about 2 years ago

How could anyone not love a friend putting effort into making something from home? I'm sure it will be delicious but it's the company that counts. :-)

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creamtea

Lisanne is a trusted home cook.

added about 2 years ago

sigh. Thanks Pegeen! and everyone!

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creamtea

Lisanne is a trusted home cook.

added about 2 years ago

Well I went for it and re-whizzed it bit by bit. It didn't get a whole lot smoother but we had it today and it was great. I served a xatonada with bonito del norte from Ortiz, some piquillos, baby lettuces, hard-cooked egg with a sprinkle of Aleppo pepper. All the guests liked it, and our Catalan friend called it "fantastic," and asking if I know how to make empanadas.....!!

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creamtea

Lisanne is a trusted home cook.

added about 2 years ago

"asked" not "asking".