Romesco   

Romesco preparation and finished product in GIF above
Romesco Uses Below

Romesco, a rustic, ruddy-hued, all-purpose sauce from Catalonia, is served with fish, poultry, meats and vegetables, and in stews. In that northeastern part of Spain, eating the seasonal grilled spring onions called calçots without romesco for dipping is unthinkable.There is no standard recipe or even ingredient list for romesco. It invariably includes ripe tomatoes ? we did say summer or early fall" ? garlic, olive oil, almonds or hazelnuts, bread and mild chiles, but the proportions can vary. It is not particularly spicy, unless you want it to be. The nuts and bread thicken it and give it texture.
Uses:grilled onions (calcots)alongside portions of daurade, a Mediterranean fishgreat as a dip for cruditésthicken soups?punch up? a kind of Majorcan ratatouille served with red snapperwith lamb fold into rice and noodle dishes. a dressing for bitter greens like escarole or friséegarnish for roasted potatoes and onionsromesco pasta sauce
In the summer or early fall, think of slathering it on a burger or using it as a dip for fries or to replace butter on corn on the cob, as my granddaughters did when I tested the recipe. It is as versatile as mayonnaise, with even more personality, and keeps for weeks in the refrigerator.But like professionals, the amateur cook should plan to make it, not buy it. There is no supermarket gold standard, as there is for mayo...