Sauces & Coulis · Volume 1 · SUB-SCE-003
Romesco Sauce
draft
One or more records in this tree are drafts — reviewed by the system, not yet signed off by a person.
Specification
- Yield
- 700 ml
- Yield basis
- CONFIRM AT FIRST PRODUCTIONMust be measured at first production
- Cost / ml
- $0.0073 · $0.22/fl oz
- Batch cost
- $5.09
Allergens · declared affirmatively, inherited by ingredient ID
Tree nuts
Tree nuts — enters via Marcona almonds (Romesco Sauce)
Cost provenance · 1 level deep · computed at build, never stored
- Red bell pepper500 g$2.72
- Roma tomato1 ea$0.28
- Marcona almonds35 g$0.75
- Garlic, peeled30 g$0.24
- Extra virgin olive oil30 ml$0.26
- Sherry vinegar60 ml$0.71
- Espelette pepper2 g$0.13
- Kosher saltto taste—
Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.
Method
- Blend pepper and tomato to a chunky base; add garlic and almonds to a near-smooth purée.
- Emulsify in oil, vinegar, and espelette. Season.
The sauce extracted from the Cauliflower Romesco plate — the transformation shown in the Before & After piece.