Bravas Sauce Recipe (Salsa Brava)

Method7 steps · about 15 min

1. 1

   Step 1: Warm the ⅓ cup olive oil in a small saucepan over medium heat. Stir in both the hot and sweet smoked paprika (1½ tsp) until evenly combined.

   Uses ⅓ cup olive oil · 1½ tsp hot smoked paprika (pimentón picante) · 1½ tsp sweet smoked paprika (pimentón dulce)

2. 2

   Step 2: Stir 1 tbsp of the flour into the paprika oil. Keep stirring for about 1 minute to lightly toast the flour without scorching it.

   Toast the flour · 1 minUses Paprika oil · 1 tbsp all-purpose flour, from the 1–2 tbsp allowance

3. 3

   Step 3: Lower the heat to medium-low. Pour in the 1 cup vegetable broth gradually, stirring constantly until each addition blends smoothly into the paprika-and-flour mixture.

   Uses Toasted paprika-and-flour mixture · 1 cup vegetable broth

4. 4

   Step 4: Check the sauce as it thickens. If needed, sprinkle in a little of the remaining flour allowance while stirring thoroughly until smooth; use no more than the listed 2 tbsp in total. Aim for a velvety, pourable sauce that does not hold its shape.

   Uses Sauce after adding the broth · More of the remaining flour allowance, only if needed (up to 1 tbsp)

5. 5

   Step 5: Reduce the heat to low and simmer for 3–5 minutes, stirring occasionally. Check from 3 minutes and finish when the sauce is smooth and the flour is cooked. Season with salt to taste.

   Simmer the bravas sauce · 3 minUses Smooth bravas sauce · Salt, to taste

6. 6

   Step 6: Serve the bravas sauce warm. If desired, drizzle a portion over separately prepared fried potatoes and keep any remaining sauce for later.

   Uses Portion of warm bravas sauce, as desired · Ready-fried potatoes, for serving if desired

7. 7

   Step 7: Cool leftover sauce promptly in a shallow container and refrigerate it covered for up to 3 days. Reheat only the portion needed, stirring until hot. Avoid freezing this flour-thickened sauce, as its texture can separate.

   Uses Remaining sauce, if any