Deglazing sauce with espelette pepper is the easy way to introduce exciting Basque flavours to grilled meat dishes. This balanced blend of vinegar, oil, herbs, garlic and espelette pepper makes an aromatic sauce with a touch of chilli heat.
When you’ve finished cooking your meat in the frying pan and taken it out to rest, pour a good amount of the deglazing sauce in. A good rule of thumb is to use twice as much deglazing liquid as you want finished sauce.
Bring to a boil and use a wooden or plastic spatula to scrape and mix all the caramelised meat juices and fats. Continue boiling until the sauce is reduced by half – then it’s ready to serve.
Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today.
As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’.
Ingredients: coloured spirit vinegar (spirit vinegar, colouring: caramel E150c) (88.5%), sunflower oil, bird’s eye chilli, thyme, garlic (4.5%), salt, pepper, espelette pepper powder (0.5%), water.
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