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Author Topic: Bixi-Bixia  (Read 3271 times)

Offline 3rensho

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Bixi-Bixia
« 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

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Offline Oldman

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Re: Bixi-Bixia
« Reply #1 on: April 04, 2010, 07:46:04 am »
Thanks I will give it a try.
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squirtthecat

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Re: Bixi-Bixia
« Reply #2 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

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Offline 3rensho

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Re: Bixi-Bixia
« Reply #3 on: April 04, 2010, 09:36:09 am »
Ahh, thanks for that link to the NYT. 
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squirtthecat

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Re: Bixi-Bixia
« Reply #4 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)
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