Romesco sauce

[sadie4232]

I have a recipe for making romesco sauce and roasted chicken breasts. In the directions, it says the sauce can be made ahead and chilled for up to two days before serving. However, the directions don't specifically state the sauce should be reheated before serving with the roasted chicken. Soooo, is this type of sauce traditionally served cold, hot, room temperature or it just doesn't matter?

[tino27]

I have a recipe for making romesco sauce and roasted chicken breasts. In the directions, it says the sauce can be made ahead and chilled for up to two days before serving. However, the directions don't specifically state the sauce should be reheated before serving with the roasted chicken. Soooo, is this type of sauce traditionally served cold, hot, room temperature or it just doesn't matter?

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I think it depends on the application. Used as a dressing for salad or as a spread for sandwiches, cold will probably do the trick. To serve with roasted vegetables or chicken, I would probably reheat it.

Just remember to season it appropriately. Cold foods tend to require more salt than warm foods.