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Espelette Aioli

Serve this with steamed asparagus, artichokes, green beans, snap peas, roasted potato wedges, french fries, fish, pork chops...should we continue?


  • 1 large egg yolk
  • 1 teaspoon salt
  • 1 clove garlic, chopped coarsely
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons Piment D'Espelette
  • ¾ cup canola, vegetable or grapeseed oil


In a food processor bowl, add the egg yolk, salt and garlic. Process to a smooth mixture and then add the lemon juice and espelette.

Then begin, VERY SLOWLY, adding the oil with the processor running. Add a few drops at a time and resist the urge to begin dripping more quickly. After you've added about half the oil, stop to see if it's come together at all...it should be slightly thicker than when you began. If so, you can begin adding a little more quickly, but still SLOW! Once you've added all the oil, check for seasoning and adjust as needed.

* If you want to do it by hand, use a mortar and pestle and work slowly...very, very slowly.

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Scrambled Eggs with Piment D'Espelette

A fantastic summer breakfast or brunch dish, this traditional egg preparation comes from the Basque country.


  • Fresh Eggs (2 per person)
  • milk or cream (about 1/4 cup per 2 eggs)
  • Piment D'Espellete
  • salt
  • extra virgin olive oil


In a small bowl, whisk together the eggs, milk or cream, and a few good pinches of Piment D'Espellete and salt.

In a pan, heat a good amount of olive oil and pour in the eggs. Over medium-low heat, slowly stir the eggs to desired doneness.


Piment D'Espelette


The lauded dried pepper from the Basque country is here. They see black pepper in this region about as often as we see Espelette here! We searched long & hard for the best one and our friend, Kitty Keller found it!

An essential ingredient in our pantry, we love to add this to marinades, dry rubs and for seasoning anything to be roasted. For some reason, mayonnaise plays very nicely with Espelette pepper - try it sprinkled atop deviled eggs or into potato salad. Continuing on the egg theme, an egg fried in extra virgin olive oil seasoned with Espelette pepper is a thing to behold.

Now available in a 250 gram bulk size!
Please note, the bulk size is packed in a vacuum sealed bag and should be kept in an air-tight container once opened to maintain freshness.

La Maison du Piment
(8 product reviews)
$11.00 (Currently Sold Out)


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  1. A great purchase... Subtle but delicious!

    Posted by Vince on 13th Jun 2013

    I have to admit, i use this in way more dishes and recipes than I am probably even supposed to! The flavor is mild and almost TOO subtle, but it's there and delicious. It goes in dressings, on top of over medium eggs, on meats, you name it. I love it so much i bought a second one as a gift for my foodie friend! She loves it!

  2. A great source for this unique spice

    Posted by chambolle on 7th Aug 2012

    Piment d'Espelette is a unique product, subject to Appellation d'Origine Controlee regulation, which extends the right to use the AOC label only to ten communes in the Basque country in France. The peppers are grown, harvested, dried and prepared subject to strict regulation and, like wine, cheese and other products subject to the AOC, must display the typical "organoleptic characteristics" of the traditionally produced spice. Piment d'Espelette is never strong or screamingly hot, so if you are expecting something akin to Scotch Bonnet peppers, or the acrid bite of "chili pepper" blends, look elsewhere. However, it does have a sweet and smoky aroma, akin to good pimenton or paprika, along with a distinct peppery 'bite' at the finish.

    Piment d'Espelette is never inexpensive and it is usually not easy to find in the US, so having this source available is great - the Piment from Market Hall is fresh fresh fresh. I use it in almost everything -- for example, peel and slice cucumbers, toss with a good quantity of freshly squeezed lemon juice (Meyer lemons preferred), a pinch of sugar, a healthy dose of fleur de sel or kosher salt, and a generous pinch of Piment d'Espelette. Let the cukes sit in a colander for up to half an hour, tossing occasionally, then serve. Trust me, you will not fail to notice the presence of the piment. It's also great and sufficiently assertive to dress a good sized composed salad with just a pinch in a basic vinaigrette dressing of lemon juice, white wine vinegar, dijon mustard and grapeseed, walnut or olive oil. Wonderful sprinkled lightly over a platter of carved "rotisserie chicken" from the grocery. Adds a nice edge to rillettes or a terrine. Adds pop to scrambled eggs, quiche... just think of anything you'd like to lend a subtly sweet, smoky and hot red peppery note, and give it a healthy pinch of Piment d'Espelette.

    This is now a staple in my kitchen and it sits on the table in our house beside a pepper mill and a dish of fleur de sel or Maldon salt - indispensible.


    Posted by Grit on 1st Aug 2012

    Gives a warm depth of flavor with a nice little kick, spicy but subtle. Great on eggs, meats, poultry, creamy salads, you name it. A must have in my pantry.

  4. love this stuff!!!

    Posted by Unknown on 1st Aug 2012

    I love this stuff...gives a warm depth with a little kick. Great on eggs, meats, chicken potatoes, you name it.

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