Brava Sauce
A smoky, spicy brava sauce that adds bold flavor to any dish. Made with smoked and hot paprika, dry chilli and a silky roux, it’s perfect for eggs, grilled meats, tacos or a tapas spread.
Maker: Uri
From: Instagram(view original)
Prep Time
10 min
Cook Time
10 min
Servings
Recipe details are AI-assisted from Uri. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- olive oil
- garlic
- onion
- smoked paprika
- spicy paprika
- dry chilli
- flour
- vegetable stock
Instructions
- 1Heat a medium saucepan over medium heat and add enough olive oil to coat the bottom (about 2 tbsp).
- 2When the oil shimmers, add the minced garlic and diced onion; sauté for 3–4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- 3Reduce the heat to medium‑low and sprinkle in the smoked paprika, spicy paprika, dry chilli and flour, stirring constantly to form a smooth roux; cook for 1 minute to toast the spices without burning.
- 4Gradually pour in the vegetable stock, whisking continuously to prevent lumps; start with a small amount to loosen the roux, then add the rest.
- 5Increase the heat to medium and bring the mixture to a gentle boil, then reduce to a simmer, stirring frequently, until the sauce thickens to a velvety consistency (about 4–5 minutes).
- 6Taste and adjust seasoning if needed (add salt or a pinch of sugar to balance acidity).
- 7Remove the saucepan from the heat and let the sauce cool for 5 minutes at room temperature.
- 8Transfer the brava sauce to a clean jar, seal tightly, and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- 9Reheat gently over low heat before using, adding a splash of stock if the sauce becomes too thick.