Basque Cultural Center: Recipe

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Recipe Name: Sauce Basquaise
Recipe Chef: Michel Veron
Type of Cuisine: French-Basque
Food Category: Garnish

Recipe Description:
This delightfully simple sauce from the Basque region may be used for a multitude of different dishes. It is normally served with roasted or grilled poultry, meat, or fish. Popular dishes are Poulet Basquaise, Salmon Basquaise, and Omelet Basquaise.

Serves: Makes 2 cups

8 Roma tomatoes
2 green pimentos
1 red pimento
1 onion
3 cloves garlic
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon Espelette pepper (can substitute cayenne pepper)
1 pinch of sugar


1. Coarsely chop the tomatoes, pimentos, onion, and garlic. In a large pan over medium heat, warm the olive oil and sauté the onions until translucent. Add the pimentos and garlic and sauté over medium heat for about 10 minutes. Add the tomatoes, salt, pepper, and sugar, and bring to a boil. Reduce the heat to medium, cover and simmer gently for about 45 minutes.