Basquaise Pepper Purée

Name: Basquaise Pepper Purée
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: about 1½ onions (150 g) Onion; about 4 peppers (450 g) Bell Pepper; 1 garlic clove Garlic; about ¼ bunch (3 g) Rosemary; about 2½ tomatoes (360 g) Tomato; 2 Tbsp (30 ml) Olive Oil

Independent adaptation of a publicly published Naoëlle D'Hainaut recipe. Not affiliated with, sponsored by, or endorsed by Naoëlle D'Hainaut.

DIP · CHICKEN BURGERS & GRILLED MEAT

In the published recipe, this is the dip for chicken basquaise burger. The same recipe pairs it with Passion-Ginger-Caviar-Lime Vinaigrette, the dressing.

D'Hainaut's Basquaise pepper purée for a chicken burger.

On the jar

BASQUAISE

Method: blend
Yield: about 1½ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Olive Oil 30 ml

Ingredients

Onionabout 1½ onions (150 g)
Bell Pepperabout 4 peppers (450 g)
Garlic1 garlic clove
Rosemaryabout ¼ bunch (3 g)
Tomatoabout 2½ tomatoes (360 g)
Olive Oil2 Tbsp (30 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Basquaise Pepper Purée + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Basquaise Pepper Purée wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 3 national awards

Lime Cream★ STARRED KITCHENOn the jar: CRME DE
Passion-Ginger-Caviar-Lime Vinaigrette★ STARRED KITCHENOn the jar: PASSIONGINGE
Creamy Scallion DipNATIONAL AWARD WINNEROn the jar: CREAMY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Naoëlle d'Hainaut. French / contemporary. Cited awards include: Michelin 1* (L'Or Q'Idée).

Originally published as Basquaise Purée Sauce.

Adapted from a Naoëlle d'Hainaut recipe (Naoëlle d'Hainaut / Terrafemina (Burger poulet basquaise, sauce for 2)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Naoëlle d'Hainaut / Terrafemina (Burger poulet basquaise, sauce for 2) (published as “Basquaise Purée Sauce”). Full citation lives in Provenance.

Companion jar