Print Page - Bixi-Bixia

Title: Bixi-Bixia
Post by: 3rensho on April 04, 2010, 05:51:49 AM

This is a terrific sauce I stumbled across on a US food column web site. It is made in France but is obviously available in the USA. It's about 40% aqueous and 60% oil based. A mix of peppers and spices that you need to shake well before using. Not hot but has a marvelous flavor - a bit vinegary with a nice bite. Probably of Basque origin with a name like that. I tossed the original closure and replaced with a wine cork. You'll have to Google for a local source probably.

Click to enlarge

(http://i184.photobucket.com/albums/x98/3renshordf/Salumi/bixi-bixia-1.jpg) (http://i184.photobucket.com/albums/x98/3renshordf/Salumi/bixi-bixia.jpg)

Title: Re: Bixi-Bixia
Post by: Oldman on April 04, 2010, 07:46:04 AM

Thanks I will give it a try.
Olds

Title: Re: Bixi-Bixia
Post by: squirtthecat on April 04, 2010, 09:19:51 AM

Here is a New York Times blurb about it:

http://www.nytimes.com/2010/03/17/dining/17sauce.html

Title: Re: Bixi-Bixia
Post by: 3rensho on April 04, 2010, 09:36:09 AM

Ahh, thanks for that link to the NYT.

Title: Re: Bixi-Bixia
Post by: squirtthecat on April 04, 2010, 09:47:10 AM

It looks like an extremely European version of this:

http://www.scottsbarbecuesauce.com/

(which is also good stuff)

BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => New Topics => Topic started by: 3rensho on April 04, 2010, 05:51:49 AM