Bravas Sauce (Salsa Brava)
This spicy, 6-ingredient bravas sauce is an essential element of the popular Spanish tapa patatas bravas. Adjust it to your taste by varying the level of spiciness.
Servings: 4
Ingredients
- ⅓ cup olive oil
- 1 ½ teaspoons hot smoked paprika pimentón picante
- 1 ½ teaspoons sweet smoked paprika pimentón dulce
- 1-2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- salt to taste
Instructions
- Heat the olive oil in a small saucepan over medium heat. Add the hot and sweet smoked paprika and stir until combined.
- Add 1 tablespoon of flour and stir until combined. Keep stirring for about a minute to toast the flour slightly.
- Over a medium-low heat, add the broth very gradually, stirring constantly. The flour will absorb the liquid and leave you with a delicious sauce.
- The sauce should start to thicken as you incorporate the broth; add more flour only if necessary to achieve the right consistency. It should be velvety and smooth, but not so thick that it holds its shape alone.
- Reduce to low heat and simmer for 3-5 minutes, stirring occasionally. Season with salt to taste.
- Drizzle over some fried potatoes and enjoy!
Notes
- The finished product should be bright reddish-orange and neither thin nor creamy—perfect for artistic drizzling.
- You can adjust the level of spiciness by increasing the ratio of pimentón picante, or by adding a bit of hot sauce!
- Leftovers will keep in the fridge for a few days; just make sure you stir well to restore the original consistency.
