Patatas Bravas Sauce
- 25 min
- Serves 4
- 8 ingredients
10 minutes to prep, 15 to cook. A fiery, smoky brava sauce that turns ordinary dishes into Spanish tapas classics. The blend of smoked paprika, spicy paprika, and dry chilli gives a bold, smoky heat perfect for potatoes, eggs, or any savory bite.
Free. No account needed.
Method
Heat the olive oil in a saucepan over medium heat.
Add the minced garlic and diced onion, sautéing until the onion becomes translucent, about 3–4 minutes.
Kitchen notes · Added by ReelsMeals: Onion is translucent and softened. Stir so the garlic does not catch.
Stir in the smoked paprika, spicy paprika, and dry chilli, cooking for 1 minute to release their aromas.
Kitchen notes · Added by ReelsMeals: Paprika and chilli smell fragrant. Keep the spices moving in the pan.
Add the tablespoon of flour, whisk constantly to form a smooth roux and cook for another 1 minute.
Kitchen notes · Added by ReelsMeals: Roux is smooth and lightly cooked. Whisk continuously to prevent lumps.
Gradually pour in the vegetable stock while whisking continuously, preventing lumps.
Kitchen notes · Added by ReelsMeals: Stock blends into a smooth liquid. Pour gradually while whisking.
Continue to whisk and simmer the sauce for 5–7 minutes, or until it thickens to a silky consistency.
Kitchen notes · Added by ReelsMeals: Sauce is silky and thickened. Stir as it simmers to keep it smooth.
Blend the mixture with an immersion blender or in a countertop blender until completely smooth.
Kitchen notes · Added by ReelsMeals: Sauce is completely smooth. Blend carefully while the mixture is hot.
Season with salt and freshly ground black pepper to taste.
Allow the sauce to cool slightly (about 2 minutes) before serving over roasted potatoes, eggs, or any dish that craves a bold, smoky kick.
Tips while you cook
- Sauté onion properly
- Cook the diced onion until translucent, about 3–4 minutes, before adding the spices.
- Form a smooth roux
- Whisk the flour into the pan and cook for 1 minute.
- Add stock gradually
- Pour the vegetable stock slowly while whisking continuously.
- Cool slightly before serving
- Allow the sauce to cool for about 2 minutes before serving over potatoes or eggs.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
Made it?
Tap a star to rate it. Ratings help other cooks decide what to make next.
Rate this recipe
Watch Uri make it. The video loads from Instagram when you tap.
Uri made this.
The recipe comes from Uri’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
Are you Uri and want this changed? Email [email protected].
Share or print it
Credit or embed it on your own site
More Spanish recipes
Galician Octopus with Potatoes (Pulpo a la Gallega)
Uri · 10 min
Galician Octopus
Uri · 1 hr
Andalusian Fried Calamari
Uri · 15 min
Weekday Rush Quick Fix Recipes
Donal Skehan · 50 min
Saved hundreds of reels like this one? ReelsMeals brings your whole Instagram saved folder into one cookbook. See how