To be honest, using the champagne vinegar is unnecessarily bougie. Apple cider vinegar, red or white wine vinegar, or even distilled vinegar, if that's all you have on hand, will work just fine. This Spanish sauce makes a great condiment for grilled food, fried food, all the way to crudite, but it's intended purpose is fish. Why didn't I throw this under the fish recipes? Well, while it's classical purpose is seafood, it's flavor profile fits so many other things that I don't want you to feel pigeon holed into only using it on fish.
There are a myriad of modifications that you can make to it to change the flavor such as using a different nut, or a spicy green chile, or adding soft herbs to it.
- 2 large red bell peppers, roasted, cleaned
- 4 cloves garlic, trimmed, roasted
- 1/4 cup walnuts
- 1 1/2 teaspoons smoked paprika
- 1 pinch cayenne pepper
- 1 teaspoon salt
- 1 Tablespoon champagne vinegar
- 1/4 cup olive oil
Grind everything except the oil in a blender, or in a food processor for a more rustic look, then slowly add the oil. it should easily emulsify into a smooth sauce.