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Basque Chimichurri

This marinade/sauce/dip is so versatile - steaks, pork, chicken or fish, as well as vegetables and even as a salad dressing.

Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 TBS Vinegar of Banyuls with Basque Pepper
  • 1 shallot, chopped
  • 4 cloves garlic
  • 1/2 cup of a mix of fresh parsley, oregano, cilantro and thyme

Instructions

In a blender, blend until smooth. Keeps for 3 - 4 days in the fridge.

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Vinegar of Banyuls with Basque Pepper

$16.00

Supplies of Piment d'Espelette, the famed and indisputably delicious red pepper from the Basque country, are so limited that we can barely keep it in stock in its most traditional form - dried and ground. Adding the real Piment d'Espelette to vinegar just wouldn't be prudent when a few miles away, the same red pepper is growing OUTSIDE of the controls of the AOC.

This is how our dear friend Kitty Keller arrived at this product - a collision of two of France's most esteemed products in one bottle.

Kitty is working with the producer of her Banyuls Vinegar and a grower of Basque pepper to create an all-new product. The result is a wallop of flavor - spicy and tangy, with the background flavors of vanilla and oak from the Banyuls and the smoky accents from the pepper peeking through. This versatile and addictive vinegar makes a wonderful dressing simply blended with a fruity extra virgin olive oil like Olio Verde.

It is also perfectly suited to the cuisines of both Banyuls and the Basque country - which is to say, seafood. Try searing scallops and deglazing the pan with Basque Pepper Vinegar.  Or spike a ceviche with a splash, rather than citrus juice. It's also nice to sprinkle a few drops over a piece of simply grilled fish, in lieu of lemon.


Country:
Basque
Size:
250 ml.
Vendor:
Brand:
KL Keller
Condition:
Weight:
Rating:
(1 product review)
Availability:
Shipping:
RRP:
Price:
$16.00 (Currently Sold Out)

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Product Reviews { hide reviews }

  1. perfect heat

    Posted by K Biebl on 29th Sep 2010

    While I enjoy the original Vinegar of Banyuls, this new version with Basque peppers gives just the flavor interest that is wonderful in a vinaigrette. I love using it with salads, pastas and a quick herb sauce. Wonderful, delicate yet gives a punch!





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