DISH RESEARCH · Sauce
Salsa brava
Albert Bevia’s selected salsa brava uses extra-virgin olive oil, sweet and hot smoked paprika, cornstarch, vegetable broth, sea salt and white wine vinegar.
About Salsa brava
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Albert Bevia presents this brava sauce with his Madrid-style patatas bravas. This profile follows the sauce component of that recipe.
Extra-virgin olive oil is heated in a pan, then transferred to a bowl. Sweet smoked paprika, hot smoked paprika and cornstarch are whisked into it.
The same oil mixture returns to the pan. Vegetable broth is poured in gradually while whisking continues.
Sea salt and white wine vinegar season the mixture. It is whisked until combined and creamy, then removed from the heat and set aside.
Before use, the same sauce is heated gently and whisked again. The source serves it over fried potatoes; those remain a separate use of the sauce.
Ingredients in Salsa brava
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Country connections are still being added.
Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Spain
- Cooking traditions
- Spanish