Palmikastike

Palmikastike is a type of sauce originating from the Basque Country, a region straddling the border of Spain and France. It is traditionally made with olive oil, garlic, and guindilla peppers, which are small, mild green chilies. The preparation involves gently frying minced garlic in olive oil until it is fragrant but not browned. Then, the guindilla peppers, often thinly sliced or left whole, are added along with a touch of vinegar, typically sherry vinegar, to provide acidity. The sauce is then emulsified by whisking or shaking, creating a light dressing.

This sauce is most famously served with hake, a white fish, in a dish also known as Palmikastike. The hake is typically pan-fried or baked, and then the warm Palmikastike is poured over it. The combination of the delicate fish and the flavorful, slightly spicy sauce is a hallmark of Basque cuisine. While hake is the classic pairing, Palmikastike can also be used as a dressing for other seafood, vegetables, or even as a dipping sauce for bread. Its relatively simple ingredients and preparation highlight the fresh flavors of its components.