In the 1950s Ventureta Roldós--the wife of a local taberna owner--created a sauce to dress the Galician shellfish preserves made famous at her husband's cafe. Still today, Espinaler Sauce--known by it's iconic label font--is a Catalonian essential to dress seafood like anchovies, octopus, and baked cod as well as salads, fried eggs, gazpacho, Spanish tortilla, and more. Some taberna bartenders even flavor red vermouth drinks with this bright, spicy elixer. Pairs well with all tinned fish we offer
92ml bottle
Ingredients: vinegar, red pepper, spices