Basque Chimichurri Sauce
The fruity and mild Basque pepper Piment d'Espelette blends with the southern French vinegar of Banyuls and fresh herbs to make this incredibly versatile marinade/sauce/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.
Recipe by Asha Loupy
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.