📝 About This Recipe
Transport your kitchen to a sun-drenched terrace in Madrid with this authentic Salsa Brava, the fiery heart of Spain’s most beloved tapas. Unlike many modern imitations that rely on tomatoes, this traditional version achieves its signature crimson hue and velvety texture through a masterful roux infused with smoky pimentón and a touch of heat. It is a bold, sophisticated sauce that balances earthy spices with a lingering, spicy finish that earns its 'brave' name.
🥗 Ingredients
The Aromatics
- 1/4 cup Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 3 cloves Garlic (finely minced)
- 1 small Shallot (finely diced)
The Spice Base
- 2 tablespoons Pimentón de la Vera Dulce (Sweet Smoked Paprika) (essential for authentic flavor)
- 1 tablespoon Pimentón de la Vera Picante (Spicy Smoked Paprika) (adjust to your heat tolerance)
- 1/4 teaspoon Cayenne Pepper (optional, for extra kick)
- 2 tablespoons All-purpose Flour (to thicken the sauce)
The Liquid & Seasoning
- 1 1/2 cups Chicken or Vegetable Stock (low sodium, warmed)
- 1 tablespoon Sherry Vinegar (Vinagre de Jerez) (adds essential acidity)
- 1/2 teaspoon Sea Salt (to taste)
- 1 pinch Sugar (to balance the smokiness)
👨🍳 Instructions
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1
Place a medium saucepan over medium-low heat and add the extra virgin olive oil.
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2
Once the oil is shimmering, add the finely diced shallot and cook for 3-4 minutes until translucent and soft, but not browned.
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3
Add the minced garlic to the pan and sauté for just 60 seconds until fragrant, being careful not to let it burn as bitter garlic will ruin the sauce.
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4
Reduce the heat to low. Whisk in the flour to create a light roux, stirring constantly for about 2 minutes to cook out the raw flour taste.
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5
Remove the pan from the heat momentarily. This is a critical step to ensure the paprika doesn't burn when added.
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6
Add both types of pimentón and the cayenne pepper to the roux, stirring quickly to incorporate into a dark, aromatic paste.
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7
Slowly begin whisking in the warm stock, a quarter-cup at a time. Ensure each addition is fully incorporated and smooth before adding more to prevent lumps.
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8
Return the pan to medium-low heat and bring the sauce to a gentle simmer.
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9
Cook the sauce for 10-12 minutes, stirring occasionally, until it thickens to a glossy consistency that can coat the back of a spoon.
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10
Stir in the sherry vinegar, salt, and a pinch of sugar. Taste and adjust the seasoning if necessary.
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11
For a truly professional, silky finish, carefully pour the sauce into a high-speed blender and process until completely smooth.
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12
Transfer the sauce to a bowl and let it cool slightly before serving. The flavors will deepen as it sits.
💡 Chef's Tips
Use high-quality Pimentón de la Vera; it provides the unique smoky depth that defines a true Brava sauce. If the sauce becomes too thick as it cools, simply whisk in a tablespoon of warm water or stock to loosen it. Avoid using a tomato-base if you want the traditional Madrid style; the color should come from the paprika and the texture from the roux. Always warm your stock before adding it to the roux to ensure the smoothest possible emulsion without clumping. This sauce keeps beautifully in the fridge for up to 5 days and actually tastes better the second day.
🍽️ Serving Suggestions
Drizzle generously over crispy fried cubed potatoes for the classic Patatas Bravas experience. Serve as a spicy dipping sauce alongside grilled octopus or calamari. Use it as a bold condiment for a Spanish-style burger topped with Manchego cheese. Pair with a chilled glass of dry Fino Sherry or a crisp Spanish Albariño to cut through the spice. Spread onto a crusty baguette and top with a slice of Tortilla Española.