Romesco sauce is a nut and red pepper-based sauce that originated from Tarragona, Catalonia, in Northeastern Spain. I originally stumbled upon romesco sauce when trying to recreate one of my favorite breakfast dishes called an “Over Easy BLT”.
This week I have decided to do a series of recipes to build out my copy cat way of doing an Over Easy BLT. This sauce can be made the day before but is so easy to make the day of while you are poaching your eggs. Most recipes I have seen do not call for cooking the egg yolks (I do and like the result of the texture change and thickness); so feel free to keep tried and true to that if raw yolks do not bother you.
- 6 Egg Yolks
- 2 Cloves Garlic
- Pinch of Chile Flakes (a pinch is with 3-4 fingers; NOT two)
- 1/3 cup Slivered Almonds
- 4 Roasted Red Peppers (jarred is great!)
- Squeezed lemon juice
- Salt and Ground Pepper
- 3/4 cup Olive Oil
- 1/4 cup Reserved Bacon Fat
Put everything in a vitamix, food processor, or blender except for oil. Pulse to combine well. Put on low setting and once the mixture starts going slowly add the oil a little at a time until well blended.
If you choose to cook out the sauce to thicken and cook the egg yolks; place in a saucepan and turn on medium heat, mix frequently until sauce thickens and heats up but does not boil. If you do not mix or it gets too hot you will end up with scrambled egg sauce.