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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 hauntingly wonderful pepper spice

    Posted by Lynn R. on 19th Jan 2011

    This is much beloved in southwest France. I had heard mention of it but it never really got my attention and then adoration until I went to Bayonne France. Espellette has considerable local mystique in Basque France where they sell a range of local artisanal products avec espellette including ketchup. But on what seemed to be unending recommendation of many locals, I tried both the local artisanal chocolate and also ice cream. Fine beyond words!!! Espellette is very carefully cultivated and harvested. It is known for compartively 'subtle' heat which comes on slowly, and fine nuanced flavor. I use it frequently but find I like it best where it is not masked by other heavy spices - but I use it plenty.

    Espellette is definitly a regional, artisanal item in France and in general is not that easy to find outside of France; this is an excellent brand.

  2. subtle for those who like intense

    Posted by Jeanne Meyers on 2nd Oct 2010

    this works in undefinable ways to give a warm taste that underlies a bunch of other flavors. I use it in everything....totally worth the price

  3. Unique and Intriguing Spicy Flavor

    Posted by Persephone1 on 29th Sep 2010

    I first tried this with a crab salad made with mayonnaise--the flavor was transformed! Inspired, I tried it with scrambled eggs and grilled cheese. This spice makes everything taste jazzier. I use it with any food that would benefit from a spicy accent.

  4. Essential for Thomas Keller's Supergood Skirt Steak!!

    Posted by gypsybaker on 30th May 2010

    This was an ingredient called for in a recipe by Thomas Keller (Fr. Laundry fame) that I found in the Palm Beach Post. This pepper makes the recipe shine..and, it's such a simple recipe. I use it to top deviled eggs too.

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