In recent years, homemade sauces have been enjoying their moment in the spotlight. Gastronomic trends indicate that sauces such as romesco are no longer a regional secret and have become favourites among chefs, the media, and lovers of home cooking. Today, We bring you the top 5 homemade sauces that elevate your dishes and are proving hugely popular this year, both for their flavour and their versatility.
1. ROMESCO
One of the most talked-about sauces in 2025, Romesco sauce has been highlighted by the New York Times and national media as one of the big bets of the year for its intense flavour and versatility.
How to prepare it:
Roast ripe tomatoes and garlic, rehydrate ñoras (or similar dried peppers), toast nuts (almonds, hazelnuts) and day-old bread. Then blend everything together with olive oil, a dash of vinegar, paprika, salt and, if desired, some chilli pepper.
What it goes well with:
- Grilled fish, such as sea bream or sea bass, are greatly enhanced by a few spoonfuls of romesco sauce.
- Roasted vegetables (aubergine, peppers, courgettes) are given a very special flavourful touch.
- At barbecues, it goes well with both meat and sausages, adding a spark of rustic flavour.
2. CANARY ISLANDS MOJO PICÓN SAUCE
Mojo picón continues to be one of those sauces that is appearing on more and more tables outside the Canary Islands, thanks to its spiciness, aroma and personality.
How to prepare it:
Crush garlic, peppers or ‘picones’ (or similar), cumin and coarse salt; then add extra virgin olive oil and vinegar, mixing until you obtain a smooth paste. In some versions, bread is also added or the intensity of the spiciness is adjusted.
What it goes well with:
- Papas arrugadas (wrinkled potatoes): a typical accompaniment to mojo picón.
- Grilled meats (lamb, chicken, pork) with mojo picón offer a very pleasant spicy contrast.
- It also goes great with grilled fish or even sandwiches to give them a different touch.
3. SALSA BRAVA
The classic brava sauce, widely used in tapas and terrace menus, continues to be popular due to its adaptability: milder versions, spicier versions, and even combinations with aioli.
Chopped onion is sautéed in oil until transparent, then tomato (or crushed tomato), hot or sweet paprika, chilli pepper if desired, sometimes a little flour to thicken, vinegar to add a touch of acidity, are added and cooked until a thick sauce is obtained.
What it goes well with:
- Patatas bravas: undoubtedly the classic pairing.
- It also goes well with octopus, prawns, and grilled squid.
- Grilled meat dishes, for dipping bread or to accompany a rice dish if you want a spicy contrast.
4. MUSTARD AND HONEY
One of the combinations that never goes out of style and continues to gain fans this year for its balance between sweetness and acidity. It is light, quick to prepare and adds a gourmet touch to salads, meats and even sandwiches.
How to prepare it:
Simply mix mustard (Dijon for a more intense flavour, or a mild mustard for a more balanced result) with quality honey until you achieve a smooth texture. Some versions include a dash of olive oil, lemon or natural yoghurt to soften it and give it creaminess.
What it goes well with:
Green salads with nuts, goat’s cheese or grilled chicken.
As an accompaniment to white meats (chicken, turkey) or even baked salmon.
For dipping with raw vegetables or pita bread, although its star use remains as a dressing for fresh salads.
5. GREEN SAUCE
Green sauce is light, aromatic, and perfect for those looking for something fresh and tasty without excess. This year, it is booming in recipes that combine fresh fish and herbs, for example.
How to prepare it:
Chop garlic and fresh parsley (sometimes also coriander), lightly fry in olive oil; add fish stock or fumet if accompanying fish, or simply emulsify with oil, lemon/vinegar, salt and a little liquid to lighten it.
What it goes well with:
- Perfect with steamed or baked white fish, such as hake, cod, sea bass.
- Also with seafood or clams.
- Even with lightly cooked or sautéed vegetables, to add freshness and herbal aroma.
As you’ve seen, these five homemade sauces are not only trendy, but they have the power to transform any simple dish into something memorable. It’s not about complicating things, but about choosing good ingredients, taking a few minutes, and enjoying the authentic flavour they provide.
If you’d rather try than make, you’re more than welcome to come and try sauces and much more at our restaurant Font Del Llop Terraza. There, we make them with dedication and love, and we’re sure you’ll love some of these five (and other surprises).