Wow, Great recipe! The people of the Yucatan have a sauce that is almost identical to sauce chien. In fact, they call it Xni Pec. In Mayan it means "dog's nose" because it is hot enough to make your nose run.
@@bluejar5614 fascinating, especially since the French were not involved in the exploration of Mexico. Any more genius comments from our resident TH-cam historian?
I love that you respect us enough to not have to explain basic techniques like emulsification. It makes the video much more useful without having to wait through all of that stuff. (I am not being sarcastic)
I am French living in Asia and when visiting the French West Indies I picked up the recipe . When you prepare it be extremely careful with the chillies because even if you take the same type they can vary enormously from one country to another one . Here in south east Asia there is no way you can use that quantity of the local scotch bonnet it will be impossible to eat . Personally I think it is the best sauce for a grilled fish . In the south of Martinique there is another island called St-Lucia and they produce a scotch bonnet sauce called Baron sauce , if you can find it (I order mine online as I never saw it in any shops ) it is absolutely amazing and reminds me the sauce chien .
This reminds me a lot of a Thai dipping sauce called Nam Jim which I like to make at my fish and chip shop. It’s ace on a bit of haddock instead of salt and vinegar. I couldn’t help but wonder if the salt could be replaced by anchovy bashed up in a mortar and pestle. I’ve got to say, I really love your channel and that out of all the places I’ve been its France that I’ve spent the most time and i really love it there.
looks like it would taste great. As a side note, I only like hot sauce that does NOT contain vinegar. At home I just spice up dishes with juice from hot peppers, or different hot pepper spices. I haven't bought bottled hot sauce in many years, since all of the brands at local foods stores have vinegar in it, I guess that is just so it will have a longer expiration date.
Had a look at your Amazon list of pots & pans-impressive list & know of the brands. I know they’re all quality brands, but who would you say are a higher quality between Mauviel & De Buyer? Thanks
It depends. To make a vinaigrette, generally you use 3 parts oil to one part vinegar. Other emulsified sauces, such as a mayonnaise, also use more oil. I think this is what Stephane means when he compares this to "heavy" sauces. As he says, with this one find the proportions that you like.
Guada, Réunion, Martinique ! Unite !!!
Thanks for sharing! Please do more overseas France recipes! Like French Guiana, Wallis and Futuna, Réunion etc. recipes.
Wow, Great recipe! The people of the Yucatan have a sauce that is almost identical to sauce chien. In fact, they call it Xni Pec. In Mayan it means "dog's nose" because it is hot enough to make your nose run.
So cool! All connected
I wondered about the 'chien'....
@@bluejar5614 fascinating, especially since the French were not involved in the exploration of Mexico. Any more genius comments from our resident TH-cam historian?
We have just the same roots the first people of the French West Indies were Indians
I guess his is a "folk etymology" maybe through back-formation
I love that you respect us enough to not have to explain basic techniques like emulsification. It makes the video much more useful without having to wait through all of that stuff.
(I am not being sarcastic)
I am French living in Asia and when visiting the French West Indies I picked up the recipe . When you prepare it be extremely careful with the chillies because even if you take the same type they can vary enormously from one country to another one . Here in south east Asia there is no way you can use that quantity of the local scotch bonnet it will be impossible to eat .
Personally I think it is the best sauce for a grilled fish .
In the south of Martinique there is another island called St-Lucia and they produce a scotch bonnet sauce called Baron sauce , if you can find it (I order mine online as I never saw it in any shops ) it is absolutely amazing and reminds me the sauce chien .
Yay! Can't wait to make this. Thank you! I'm from the French West Indies and love incorporating your recipes to my repotoire 🥰
The sauce looks fantastic! Looking forward to making it soon
Thank you so cool!
Ahh, j'ai appris quelque chose, je ne connaissais pas cette sauce. Ca ressemble à notre rougail citron . Merci
👌👌
We make this in the Caribbean. Spiceh 🔥
Mmmmm will have to try this
This reminds me a lot of a Thai dipping sauce called Nam Jim which I like to make at my fish and chip shop. It’s ace on a bit of haddock instead of salt and vinegar.
I couldn’t help but wonder if the salt could be replaced by anchovy bashed up in a mortar and pestle.
I’ve got to say, I really love your channel and that out of all the places I’ve been its France that I’ve spent the most time and i really love it there.
ok I've been a fan of your Chanel for years!! but now your a god! I haven't had this sauce in years so thanks for reminding me of it 💪💪💪💪💪
looks like it would taste great. As a side note, I only like hot sauce that does NOT contain vinegar. At home I just spice up dishes with juice from hot peppers, or different hot pepper spices. I haven't bought bottled hot sauce in many years, since all of the brands at local foods stores have vinegar in it, I guess that is just so it will have a longer expiration date.
Beautiful.
Had a look at your Amazon list of pots & pans-impressive list & know of the brands. I know they’re all quality brands, but who would you say are a higher quality between Mauviel & De Buyer? Thanks
This looked awesome 👌👌🤫
As they cannot grow parsley in the Caribbean, what would they use?
I can tell everything you say is true because of that accent.
limes are now officially lemons
What accent?
wow marvelas recipes I have same contant
Oooooohhhh...i 😍spicy....
And French West Indies spicy too?😊😊🌻
I’m sure this has been covered in another vid, but does anyone know what brand of pots & pans he uses?
there are some amazon links in description to the video, I suggest you should check 'em
I thought to emulsify, the water should be twice the ratio vs the oil? is that not true?
It depends. To make a vinaigrette, generally you use 3 parts oil to one part vinegar. Other emulsified sauces, such as a mayonnaise, also use more oil. I think this is what Stephane means when he compares this to "heavy" sauces. As he says, with this one find the proportions that you like.
I love your accent
hey! what happened to the subtitles?
I may try this with green habanero peppers.
... how do you cut and clean very hot chilis without getting stung, burnt, hurt? have you some recommendations?
I always wear latex or nitrile gloves.
I love spicy food!
It is a spice Vinaigrette !!!!!!
👍👏
Woo hoo! I had someone give me some Carolina ghost peppers and a smaller amount would work!
👌
Kinda reminds me of chimmichurri
I was thinking the same thing, toss in some oregano and you've got chimmichurri sauce. Excellent on grilled skirt steak.
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Knives for sale. Also a Mayan / Argentine method stolen by the French. Payday for our cure little french fry. $$$
Hmm...not really French in my book
He literally said where it's from
@@simonl.6338 Err "French Cooking Academy" so