Bixi-Bixia

[3rensho]

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

[Oldman]

Thanks I will give it a try.
Olds

[squirtthecat]

Here is a New York Times blurb about it:

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

[3rensho]

Ahh, thanks for that link to the NYT. 

[squirtthecat]

It looks like an extremely European version of this:

http://www.scottsbarbecuesauce.com/

(which is also good stuff)