Printable version Vegetable-based Sauces
Non-illustrated recipe

Escabèche Sauce

  • For : -
  • Time : 35 minutes
  • Difficulty : easy

Ingredients for Escabèche Sauce :

  • 1 head of garlic (7 or 8 cloves)
  • 1 tsp pepper or 1 bird's eye chili pepper
  • 1 tsp cumin
  • 1 port glass vinegar
  • 2 or 3 bay leaves
  • 1 bunch parsley
  • salt
  • pepper
  • A few table spoons of tomato puree

Technical stages for Escabèche Sauce :

  • Sweat the roughly chopped garlic along with parsley and a bit of olive oil.
  • Add red pepper or bird's eye pepper for spicy dish fans. Deglaze with vinegar, add salt and pepper.
  • Add 2 to 3 spoons of water and tomato puree. Simmer for 8 to 10 minutes.
  • Pour on grilled sardines, cooked mussels (without shell), tuna fish...
  • Can be served cold on toasts, tapas, or in a clay dish.
  • INFOS:
  • This typical Mediterranean sauce made of garlic and vinegar is served with fried or grilled fish. It can be used as an entree with steamed vegetables : carrots, courgettes.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Worcestershire sauce 700 mlWorcestershire sauce 700 ml 6.50 Euro