 | |
| Type | Sauce, condiment |
|---|---|
| Course | Appetizer |
| Place of origin |  France |
| Region or state | Nice and surrounding area |
| Serving temperature | Hot or warm |
| Main ingredients | Anchovies or other small fish |
| Other information | Important ingredient in the emblematic Niçois dish, pissaladière |
Pissalat or pissala, is a condiment originating from the Nice region of France. The name comes from peis salat in Niçard and means 'salted fish'.[1] It is made from anchovy puree flavoured with cloves, thyme, bay leaf and black pepper mixed with olive oil. Pissalat is used for flavouring hors d'oeuvres, fish, cold meats, and, especially, the local specialty, pissaladière.
- ^ Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. ISBN 2-86410-262-5