If you read us from Catalan lands, it is likely that, at this point in the film, these questions seem somewhat absurd to you. But you must understand that there are people who do not know the benefits of this sauce so recurrent at aperitif time. And this little tribute to one of the best allies of potatoes, olives, clams or cockles is addressed to them.
Do you think that, in a figurative sense, we are going to Vilassar de Mar? It was there where a family ran a famous tavern called El Espinaler where, in addition to serving a quality vermouth and magnificent preserves to snack on from the 1950s, they accompany these with their coveted creation, the Espinaler sauce.
But what is Espinaler sauce?
Although it is causing a furor among the tavern lovers and appetizers, it is not that it has a list of ingredients that is too extensive or complex. And precisely therein lies the grace, in that these few ingredients, mixed, are capable of creating a unique and spectacular flavor.
Take note: 200 ml of white wine vinegar, 2 tablespoons of La Vera paprika or sweet paprika, 1 teaspoon of ground cumin, lemon juice, salt and Tabasco (optional). make it at home Do not take more than 5 minutes. You just have to pour the white wine vinegar into a bowl and mix it with the La Vera paprika. Next, add the ground cumin and mix again. And we do the same with the lemon squeezing, stirring again once more. If you are brave, you can add a couple of drops of Tabasco. The salt thing is just in case when you try it you need to rectify it.
Now, if what you want is to try the authentic Espinaler sauce, which is what we highly recommend, it is best to go to your reference supermarket or buy it directly on their website. If you do the latter, you will realize that in addition to the famous sauce there are a lot of products available, ranging from preserves to chips, as well as wines and cavas.
Espinaler – Sauce – 92 ml
And it is that after 70 years brightening the lives of all those who have passed through there, Espinaler today has an entire empire right next to the bar of all life. A business originally created by Ventureta Roldóslocated very close to the beach, which took its name from the Espinal bridge and which began as a place where wines were sold that would later (1907) obtain a tobacconist’s license.
Summarizing a lot of history, it turns out that this unique space also began to stock up on fresh fish brought by sailors from the area. Later, in the mid-1940s, they made a hole for the vermouth. But the big part would come when Ventureta decided to mix wine vinegar with paprika, black pepper and a mixture of spices that at that time it remained secret. And it turned out that this could not be more addictive, whether it was sprinkled on a can of cockles or razor clams, that was secondary.
And the rest of the story you already know. Or you can imagine it after visiting their website. Although we insist that the best thing you can do is go there to soak up its essence and live the experience in first person. You already know that eating some pork rinds in El Manteca (Cádiz) is not the same as having them at home in Madrid after having bought them in the supermarket. It’s something else and you know it. Well, it’s the same with this.
How to use this invention?
For many the unbeatable combination consists of some potato chips, like Espinaler’s own, as they are not too salty and go perfectly with the sauce. But you will also succeed if you pour it over some olives or, of course, some cans of canned cockles, razor clams or clams (never pickled).
But these are not the only possibilities, you can also use it in salads or use it to add joy to croquettes or potato omelettes. In fact you can do whatever you want with the Espinaler sauce, it is versatile beyond measure. Of course, always remember to shake before use.
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