In this recipe by Asha Loupy, the fruity and mild Basque pepper piment d’Espelette blends with the southern French vinegar of Banyuls and fresh herbs to make a versatile marinade, sauce, or dip. Use it to season grilled beef or fish, mix it with mayo to use as a vegetable dip or spread for sandwiches, or simply treat it as a bold salad dressing. Try it spooned over grilled vegetables (asparagus is particularly good) and toss it with fresh fava beans. Find more of Asha’s recipes at the
Market Hall Foods blog.
1/2 cup mild extra virgin olive oil
2 tablespoons Banyuls Vinegar
1/2 cup mix of fresh parsley, oregano, cilantro, and thyme leaves, finely chopped
1 shallot, finely chopped
3 cloves garlic, minced
1 teaspoon piment d’Espelette
1/2 teaspoon salt
Mix all ingredients together in a small bowl. Season to taste with additional piment d’Espelette and salt. Store covered in the refrigerator and eat within 3 or 4 days.