HomeFranceMy sister who lives in France brought me some stuff, including this… sauce. She does not know much about it. What does it taste like? What does it go with? There’s an oil and a sludgy part, do I need to shake it before using? It was near impossible to shake enough to combine
My sister who lives in France brought me some stuff, including this… sauce. She does not know much about it. What does it taste like? What does it go with? There’s an oil and a sludgy part, do I need to shake it before using? It was near impossible to shake enough to combine
August 20, 2024
My sister who lives in France brought me some stuff, including this… sauce. She does not know much about it. What does it taste like? What does it go with? There’s an oil and a sludgy part, do I need to shake it before using? It was near impossible to shake enough to combine
The oil on top is to delay mold. You don’t need to mix it.
According to the brand’s website, you need to shake it before use. It keeps for 4 months and it goes with everything. It tastes like a spicy paprika slightly vinegary marinade. Have a look at Bixente Ybarra’s web for further info ( in French )
It’s a sauce for cooking meat (pork, chicken): Brush the meat with it, poelle it and you’re done!
I’m from the basque country. This is what we call Xipister, it’s a great marinade for everything (I use it to marinate mutton, fishes, crustaceans etc), it was originally used for Zikiro (mutton cooked on sticks) but it has many uses. Sometimes we call it the “plantxa” sauce because it shines when you cook on the plantxa (plancha in Spanish). You can also use it after cooking, cook the mussels , add Xipister and shake shake. Oh and btw don’t forget to shake the bottle before use.
Oh and I forgot you can also use it like a sauce to dip some things too but I don’t like it this way personally ñ.
Poulet Basquaise is not the answer as it isn’t made this way and would need a full kettle of sauce. This sauce is used with grilled meat, fish or vegetables, or as a marinade. If it is what I think it is, try it with lamb shops. Pour some of this in your pan at the end of the cooking (1 minute before the end) and enjoy.
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The oil on top is to delay mold. You don’t need to mix it.
According to the brand’s website, you need to shake it before use. It keeps for 4 months and it goes with everything. It tastes like a spicy paprika slightly vinegary marinade. Have a look at Bixente Ybarra’s web for further info ( in French )
It’s a sauce for cooking meat (pork, chicken): Brush the meat with it, poelle it and you’re done!
I’m from the basque country. This is what we call Xipister, it’s a great marinade for everything (I use it to marinate mutton, fishes, crustaceans etc), it was originally used for Zikiro (mutton cooked on sticks) but it has many uses. Sometimes we call it the “plantxa” sauce because it shines when you cook on the plantxa (plancha in Spanish). You can also use it after cooking, cook the mussels , add Xipister and shake shake. Oh and btw don’t forget to shake the bottle before use.
Oh and I forgot you can also use it like a sauce to dip some things too but I don’t like it this way personally ñ.
Poulet Basquaise is not the answer as it isn’t made this way and would need a full kettle of sauce.
This sauce is used with grilled meat, fish or vegetables, or as a marinade.
If it is what I think it is, try it with lamb shops. Pour some of this in your pan at the end of the cooking (1 minute before the end) and enjoy.
By all means, let’s delay mold.