Xató Sauce

Xató is a typical Catalan sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and salted cod (bacallà).


Xató Sauce

This sauce can be made in 5 minutes in an electric blender: simply put all the ingredients in at once and beat until the almonds are reduced to fine particles.
Course: Sauces & Gravies
Cuisine: Catalan
Author: The Cook
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  • 3 cloves garlic
  • 10 blanched almonds
  • 10 hazelnuts
  • 1 small fresh chilli pepper, seeded and chopped
  • 1 pinch of cayenne pepper to taste
  • 6 tablespoons extra virgin olive oil
  • 2-3 tablespoons white wine vinegar
  • salt and freshly ground black pepper, to taste

Recipe Instructions

  • Prepare the dressing by crushing the garlic, almonds, and hazelnuts in an electric blender or use a pestle and mortar.
  • Add the chilli pepper and/or cayenne and blend thoroughly.
  • Gradually blend in the oil, then the vinegar and salt.

Cooks Notes & Variations

The number of chillies or the amount of cayenne you use depends on how sharp you would like the sauce. When tasting the seasoning, bear in mind that the sauce will seem less sharp when mixed with the salad.

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Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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