Espinaler Sauce (Salsa Espinaler)

$6.00$18.00

It was in the 1950s, when Joan Tapias was at the forefront of the Espinaler company, when his wife, Ventureta Roldós, created a sauce to dress the Galician shellfish preserves that were served in the ‘Taberna’.

Ventureta, well-known in the village as a great lover of cuisine, gathered together the best ingredients to make Espinaler sauce: top-quality wine vinegar, black pepper, red pepper and a selection of spices that she never reveals.

The result: an unique sauce that some people have tried to copy but none have achieved. With this product, Espinaler has become an icon around Catalonia.

92 ml or 750ml (that’s the size of a wine bottle, you probably don’t want this size until you’ve gone through a couple of the small ones).

Description

Ingredients: vinegar, red pepper and spices.

The classic condiment to enhance the experience of enjoying your conservas as they are often served in and around Europe.

Additional information

size

92ml, 750ml

Reviews

  1. jfeyes (verified owner)

    I can name a bunch more sauces that I would choose over this one!

  2. Emily (verified owner)

    I love this sauce. I like to sprinkle it over (read: drench, haha) my super-duper-thinly-sliced onions; I eat those onions w/ dines, eggs, and toast. It’s great.

    As another reviewer noted, it may not be THE sauce to end all sauces; however, if you like a fragrantly vinegar-y, beautifully balanced sauce, you will enjoy this!!

    Also.. chopped up tomatoes + this sauce = amazing!! It hits alllll the fun flavor notes (sweet, tangy, spice-ful)

  3. Jeff (verified owner)

    I’ve got a hot sauce and condiment problem. At any given time I have at least a dozen hot sauces, a half dozen other sauces, and at least a half dozen pickled or fermented veggies taking up prime real estate in my refrigerator. In the interest of keeping a harmonious household, I’ve made some promises about controlling the sprawl, but I have a problem…

    Espinaler sauce is not the best sauce ever. It doesn’t pair well with everything. It is unique. It has a little something that you won’t find elsewhere, that je ne sais quoi. Though it doesn’t pair well with everything, the things it works well on it works VERY well. Sub-par sardines become elevated. Old favorites transform. Yeah, it’s just some vinegar and spices in a jar, but that’s how life works sometimes – simple things create complexity.

    When you don’t have the time or energy to parse your collection of sauces and condiments… when all you have is a couple minutes and a tin of sardines to calm a rumbling belly…. when your old standby daily driver sardine isn’t hitting quite the right notes for your palate today… Espinaler sauce is that simple thing that does the trick. It’s rarely a mistake to shake a few dashes over your tinned fish du jour.

    Thanks to Espinaler sauce, I’ve had to negotiate a new bottle quota in my refrigerator.

  4. Jason Johnson (verified owner)

    Great sauce overall. It doesn’t overpower the fish, but adds a great flavor.

  5. Odinn O Oskarsson (verified owner)

    This is a pretty great vinegar sauce, it reminds me strongly of some of the vinegar sauces served on Carolina BBQ, it works well on a lot of stuff, that little hit of acid you need on so many things, not just fish (although it is really good on fish).

  6. wadematthewtroyer (verified owner)

    Has a mild vinegary, tomatoey flavor with a hint of spice that dissipates quickly. Reminds me of shrimp cocktail sauce but without the sweetness those often have. I tried them on some small sardines and they complement their flavor really well, I can see myself grabbing this sauce when i want to change up the old reliable canned fish on crackers.

    I could also see this working really well in a light egg salad or on top fried eggs.

    It won’t replace any of my go-to hot sauces but when I want something fresh and mouth watering instead of spicy, I can see myself reaching for this.

  7. Greg L (verified owner)

    I’ve been using this sauce almost daily for around three weeks. I wish I could be clearer in my review, but this sauce is a bit of an enigma to me.

    In broad strokes, this is a very acidic hot sauce with an interesting spice combination and a brief, but firm, hotness.

    On a spoon, this stuff tastes like a pretty boring, mild hot sauce. The heat dissipates fairly quickly. When I put this sauce on lower quality tinned fish, crackers, or anything that isn’t strongly flavored, I feel like the sauce loses any quality that isn’t acidity. However, when I put this up against something with a great flavor (a high quality sardine, for example), the sauce comes to life. You get the floral and spicy/herbacious nuance that you can see floating around in the bottle. You get a great acidic punch. However, head-to-head against almost any of the dozen hot sauces I have on hand, this stuff just doesn’t do it for me. It isn’t bad, it’s just unremarkable.

    Note: you need to shake the bottle well. The first time I tried it, it tasted like watered down hot vinegar. I had to shake it for a couple minutes to really get the sediment to distribute. The next try was far different (better). I would really like if there was an emulsifier added during the production of the sauce.

  8. shortysgirl182 (verified owner)

    I really enjoyed this sauce. It has close to no spice in it so if you aren’t a fan of heat and crying while you eat from your mouth being on fire – then this is the sauce to try. At restaurants, I’m always the person that tends to order things at spice level 0 or 1 so this was a win. It has a unique flavor – heavy on vinegar w/ a mix of “spices” that aren’t specified but there’s a sweet element to me in it as well. I agree w/ someone elses’ reference to it being reminiscent of cocktail sauce but with more acid.

    I liked it so much, I easily used 1/4 of the bottle with each fish tin. I’d put a piece of fish on a cracker then drench it in the sauce. Highly recommend.

  9. Hream McDan (verified owner)

    Waited a long time to write this review as I wanted to give it a fair shake across many different applications. I’ve tried it on just about everything … oysters, mussels, sardines, mackerel, herring, garfish, octopus.

    Mussels and oysters … for my taste, Espinaler sauce shines the brightest on bivalves! Something about the Espinaler acidity & spice tends to bring out the best in them, it’s brilliant especially if the mussels/oysters have been smoked (e.g. Cole’s Smoked Mussels). As for sardines and other, it can be hit or miss … while I don’t love it on Riga Gold smoked sprats, I did love it on vintage Ferrigno sardines. I’ve also really enjoyed having Espinaler vs Tabasco contests for tins that need extra flavor, it truly can bring a mediocre sardine (e.g. Wild Planet) up enough to be interesting. Strongly recommend using the Matthew Carlson method of a porcelain soup spoon + Espinaler sauce, otherwise it does run off quite a bit. While I don’t use this on absolutely *every* tin, it is certainly something I use regularly and it’s worth your money.

Only logged in customers who have purchased this product may leave a review.