Escabèche Sauce

Technical stages for Escabèche Sauce :

• 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. 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.