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Romesco Mayonnaise

Updated February 23, 2016
(1 Votes)

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Romesco is a Catalan sauce that is made with bell peppers, almonds, tomatoes, garlic, and usually some bread. In my version, mayonnaise provides body and the orange juice adds some zing. The result is a condiment that is superb not only with pork but also with fish, poultry, and Spain’s traditional prosciutto-like Serrano ham.

Makes4 cups

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Dietary Considerationgluten-free, halal, kosher, lactose-free, low carb, low cholesterol, peanut free, soy free, tree nut free, vegetarian

Equipmentblender, food processor

Taste and Texturecreamy, fruity, tangy, tart

Type of DishCondiments, sauces

Ingredients

  • 6 tablespoons olive oil
  • 2 large cloves garlic, thinly sliced
  • ½ cup coarsely chopped blanched almonds
  • 2 red bell peppers, stemmed, seeded, and chopped
  • 2 small onions, halved and slivered
  • 2 cups diced and seeded ripe plum tomatoes
  • 2 teaspoons finely grated orange zest
  • 6 tablespoons fresh orange juice
  • Salt and freshly ground black pepper; to taste
  • 2 cups prepared mayonnaise, such as Hellmann’s

Instructions

Heat 4 tablespoons of the olive oil in a saucepan over low heat. Add the garlic and cook until pale gold, 5 to 7 minutes. Remove the garlic with a mesh skimmer and set aside in a small bowl. Add the almonds to the pan, raise the heat slightly, and cook, stirring, until golden, about 3 minutes. Add the almonds to the garlic.

Add the remaining 2 tablespoons oil to the pan. Add the bell peppers and onions and cook, stirring, over medium-low heat until they are very soft, 15 minutes. Add the tomatoes, orange zest, and orange juice. Season with salt and pepper. Cook for 5 minutes to blend the flavors. Add the garlic and almonds and cook for 2 minutes more. Remove from the heat and allow to cool, then puree in a food processor or blender.

Stir this mixture into the mayonnaise and refrigerate, covered, until ready to use. It will keep for up to 3 days.

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Hi @failo, mayonnaise often separates when frozen. You can re-emulsify it in a blender, but the texture may not hold up well. We recommend using it fresh. All best, Kara Rota Director of Editorial and Partnerships

If I don't use this in 3 days, can I freeze the balance? Thank you fredsaltz2902@comcast.net

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