“Use it everywhere!” — Lesley Enston
Nadege adds hers to hummus and other dips, and Cybille has used it as the base for compound butters to add to steamed clams or grilled oysters, as well as in salad dressings, broths, and condiments like mustard and aioli. Atuses epis in beer-battered fish, brunch potato hash, and even egg dishes. Personally, I’ll add epis when I’m feeling too lazy to mince a bunch of seasonings or unsure what flavor direction I’m going.
It keeps at least a couple of weeks in the fridge, but I’m not ashamed to say I once found a half-empty jar lurking in the back of my fridge that was easily two months old and it was still good. If you’re being responsible, separate it into portion sizes and stick it in the freezer. You can pop it into your soups and stews just like that, or let it defrost a bit before sautéing it as a base.Every household makes it differently.
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