How to make homemade Docamar style brava or spicy sauce

For 4 € 0.4 /pers. 98 kcal/100g

We can say that there are as many hot sauces as there are chefs or hospitality establishments where they are served. Each teacher has his little book, his tricks and his personal touch. Good patatas bravas , with a very rich and special sauce, move mountains and have true devotees who can travel kilometers to enjoy them.

The authentic bravas sauce is not a spicy tomato sauce but a velouté sauce or cream, made without tomato. A delicious and spicy sauce, but without excesses, and with that delicious spiciness that invites us to drink a little more. In Madrid, bravas are an institution, an essential part of its gastronomy. To highlight a brava sauce, perhaps one of the best known and richest, is that of Docamar . A place located in Plaza de la Quintana, at number 337 Alcalá Street, where its motto is “the best braves in Madrid since 1963.”

From the year of its foundation, until 1998, Jesús Cabrera managed the establishment. He is credited with the great success that Docamar acquired and, most importantly, the creation of its famous Salsa Brava. Today his nephew Raúl Cabrera is in charge of the business, continuing the family saga.

Currently it is possible to buy the sauce packaged, in the same store or also to order at home. They call it “ secret sauce ” and jealously guard its recipe, since it is the great attraction of their establishment. A visit to Docamar is a good experience, but to give you good news, today I am going to tell you how to make some patatas bravas that are quite similar or at least decently sized.  

To accompany a tapas lunch or dinner at home, some sauces are always good to combine with the different dishes. In addition to this brava sauce, we also have aioli sauce , the classic mayonnaise , the pink sauce or the yogurt sauce . Making our homemade sauces is a good habit, we will appreciate it in terms of flavor and also in our health, avoiding industrial sauces loaded with additives and sugars. I hope you enjoy this delicious brava sauce, which you can make in quantity and then store in jars for future preparations.

Preparation of brava sauce

1. In a frying pan, add 4 tablespoons of extra virgin olive oil. We put it on low heat.
2. When it begins to warm up a bit, add 2 tablespoons of sweet paprika and 1 tablespoon of hot paprika. We mix well, so that it integrates with the oil, and in the process it does not burn.
3. Now we add the fine corn flour, which will help us thicken the sauce. We continue stirring, and always over low heat. It will form like a thick paste.
4. Pour in half of the meat or poultry broth (homemade chicken broth can work). We stir so that it mixes well with the rest of the ingredients.
5. We raise the heat to medium, while we continue stirring. We cook 5 minutes. Salt to taste and remember that the salt level depends a lot on whether the broth already has salt or not. It is best to try and add to your home taste.
6. Pour in the rest of the broth, stirring at the same time. Over medium/high heat, cook for 10 more minutes so that our brava sauce gains consistency.

Here you have all the photos where I show how to prepare this recipe step by step . Don’t miss any details so that you get a delicious sauce.

Tips for a brava sauce  

• There are many types of hot sauces with which potatoes are seasoned, one per house. This is an approximation to the famous Docamar sauce, although you can vary it to the taste of your guests.
• If you don’t like spicy, this is not your recipe, replace the brava sauce with mayonnaise or your favorite sauce. You can follow the potato process to the letter. In some places they usually incorporate the mixed option. For all tastes, brava sauce and a good aioli or garlic oil to accompany the potatoes, they are also very delicious.
• If you organize yourself, you can make this sauce in quantity, and then package it in glass jars, to make your own homemade preserves. Although don’t forget to put the jars (already closed) in the bain-marie, for about 20/25 minutes, to create a vacuum and keep the jars well sealed.