Basquaise Sauce Recipes

COD BASQUAISE

Steps:

• Season one side of the cod fillets with a pinch of salt, a pinch of espelette pepper, and a pinch of paprika. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once oil is hot, arrange chorizo coins around the edge of the pan; then place the cod fillets, spiced side down, in the center. Sear the fillets until they are lightly golden on one side, about 30 seconds; then remove from the pan and set aside, spiced side up. Flip chorizo coins and continue to sear until they release some fat, 1 minute.
• Add 1 tablespoon oil to the pan. Add sliced onions and peppers; stir, then season with a pinch of salt and freshly ground pepper. Toss or stir to combine, then add a pinch of espelette pepper and a pinch of paprika. Stir and sweat until vegetables are soft but have taken on no color, 6-8 minutes.
• To the vegetables, add chopped garlic and 1 more tablespoon olive oil; toss and stir. Add the tomato paste and white wine, stir, and simmer for about 30 seconds. Add the sliced tomatoes. Continue simmering until the pan is nearly dry ("au sec"), 5-7 minutes. Add water, then nestle cod fillets into the vegetables, spiced side up. Reduce heat to low and poach the fish, uncovered, until cooked, 10-15 minutes.
• Cod is done when it's no longer translucent. Garnish the dish with parsley leaves and a drizzle of olive oil. Serve immediately.

BéARNAISE SAUCE

Steps:

• Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.
• Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
• Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
• Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
• Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve.

BASIC BECHAMEL SAUCE

Steps:

• Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

BASQUAISE SAUCE

Steps:

• Heat oil in a large saucepan over high heat.
• Add onions, peppers and garlic.
• Reduce heat to medium-high and saute until golden, about 10 minutes.
• Add remaining ingredients and bring to a boil.
• Reduce heat to medium, cover, and simmer gently until thickened, about 45 minutes.
• Working in batches, transfer to a food processor or blender and puree until smooth.
• This will keep in the refrigerator, tightly covered, for up to 1 week, or in the freezer for 3 months.

PIPERADE BASQUAISE

Steps:

• Prepare the piperade by first heating the 4 tablespoons of fat of your choice in a heavy 8-inch frying pan or, better still, in a small oval copper or enamel pan that you can bring to the table. Add the chopped onions and garlic and cook them for about 5 minutes over moderate heat, stirring them frequently until they are soft but not brown. Stir in the pepper strips, turning them in the fat now and then, letting them cook for about 10 minutes, at which point they should be tender but still crisp. Drain the chopped tomatoes thoroughly and add them to the pan, sprinkling in at the same time the dried or fresh basil and the pepper flakes or hot pepper sauce. Raise the heat and cook the tomatoes briskly for a few minutes and stir constantly with a wooden spoon until all their moisture has evaporated. Be careful that the piperade doesn't burn. Put it aside until you are ready to reheat and serve it.
• At that point, combine 1 tablespoon each of olive oil and butter in an 8-inch heavy frying pan, and over moderate heat, cook the julienned ham for a few minutes until the strips are thoroughly heated through. Remove them at once with a slotted spoon and spread them out on paper toweling to drain.
• Meanwhile let the fat in the frying pan cool to lukewarm before pouring it into the eggs, lightly beaten with salt and pepper. Over low heat, stir the eggs with a rubber spatula until they begin to form soft, creamy curds. Remove them from the heat when they are not quite set and gently spread them over the reheated piperade. Let some of the colorful vegetables show through. Lightly scatter the ham on top, sprinkle with the chopped parsley and/or chopped chives, and serve at once.

PAN BASQUAISE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
• Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.

BASQUE TOMATO SAUCE

Steps:

• Heat 2 tablespoons oil in large saucepan over medium-high heat. Add ham; sauté until golden, about 8 minutes. Using slotted spoon, transfer ham to small bowl.
• Add 1 tablespoon oil to saucepan. Add onion, bell peppers, garlic, thyme and bay leaf. Reduce heat to medium-low. Cover; simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add tomatoes and Sherry. Bring to simmer. Cover partially; simmer over medium heat until mixture thickens slightly, stirring occasionally, about 20 minutes. Discard bay leaf. Stir in ham. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using).