Saint Martin Sauce Chien is a traditional Saint-Martin recipe for a classic condiment or marinade of a blend of finely-chopped onion, garlic, chillies and herbs that's a French Antilles speciality. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Saint Martin Sauce Chien.
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Sauce Chien, literally 'dog sauce' also called "creole sauce," is a cold sauce typical of the French Antilles, particularly Guadeloupe and Martinique. Its intriguing name comes from the brand of a knife widely used in the Caribbean, the "chien" knife, which is often used to chop the sauce's ingredients. This sauce traditionally accompanies grilled meats, especially smoked chicken, but it is also served with fish and shellfish.
This is the version of the sauce from the island of Saint Martin (and neighbouring Saint Barthélemy).
Note that the seasoning pepper (piment végétarien in French) is a chilli pepper native to the West Indies, very fragrant but not hot and, as the name suggests it's used in seasoning and is a common ingredient in green seasoning.
Ingredients:
1 onion
2 garlic cloves
4 chive sprigs
4 parsley sprigs
2 thyme sprigs
1 seasoning pepper
1 lime
100ml hot water
100ml sunflower oil
Salt and freshly-ground black pepper
Method:
Finely chop all ingredients then place in a bowl.
Add the lime juice, hot water, and sunflower oil then season to taste with salt and freshly-ground black pepper.
Let the sauce stand for at least 30 minutes to allow the flavours to develop and meld together.
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