Spanish sauces explained: from alioli to mojo

A good dish stands or falls with the sauce. In Spain, that may be truer than anywhere else. Meat, fish or vegetables are often prepared simply, but it’s the sauce that brings the magic. From a spoonful of creamy alioli with grilled fish to a fiery mojo picón over Canarian potatoes — Spanish sauces tell stories of region, tradition and temperament.

Alioli: garlic, oil and nothing else

Spain’s most famous sauce is without doubt alioli. Originally a pure emulsion of garlic and olive oil, without egg yolk or other additions. Many restaurants now serve a milder version with mayonnaise, but traditional alioli is bold, pungent and not for the faint-hearted. Served with grilled fish or a piece of bread, it’s an explosion of flavour that takes you straight to the Mediterranean.

Salsa brava: spicy and comforting at the same time

With patatas bravas, it’s all about the sauce. Tomato, garlic, paprika and chilli come together in a spicy, red-hued mix that offers both heat and comfort. Every region — and really every bar — has its own recipe. Sometimes smoky, sometimes fiery, sometimes more tomatoey and mild. But always inseparable from a plate of fried potatoes and a cold cerveza.

Mojo: the flavour of the Canary Islands

Leave the mainland and step onto the Canary Islands, and you can’t miss mojo. Mojo rojo is spicy and smoky, full of paprika and chilli. Mojo verde is fresher, based on coriander or parsley. Paired with the famous papas arrugadas — wrinkled potatoes boiled in salt water — they make up perhaps the islands’ most iconic dish. A simple combination bursting with identity.

Romesco: from Catalonia, for the world

Romesco hails from Catalonia: a sauce made from roasted peppers, tomato, garlic, almonds and hazelnuts. Often served with grilled fish, but just as delicious with vegetables or even bread. It’s a sauce that speaks of richness, yet was born from simplicity: use what you have, roast it over the fire and grind it into a thick, savoury sauce. Today, romesco has found its way into kitchens around the world — but nowhere does it taste better than along the Catalan coast.

More than a sidekick

Spanish sauces are more than just a sidekick. They’re a reflection of landscape and culture. The alioli of the Mediterranean, the salsa brava of Madrid, the mojo of the islands, the romesco of Catalonia — each tells you something about where you are and who’s cooking. And perhaps that’s the power of this cuisine: simplicity on the plate, but complexity in the flavour.