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Anonim

It does not always have to be finished products. Discover the exceptional recipes of Roberto Verturino from the Weber Grill Academy.

Provencal marinade (about 350 ml)

  • 1 small onion
  • 4 cloves of garlic
  • ½ bunch of smooth parsley
  • 4 sprigs of rosemary
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tomato paste
  • 2 teaspoons coarse sea salt
  • ½ tsp freshly ground pepper
  • 125 ml of dry white wine
  • 4 tablespoons olive oil

Peel onion and garlic. Dice the onion, finely chop garlic. Wash herbs, shake dry and pluck. Ingredients, puree except for wine and oil in a blender. Add wine and oil and mix until the sauce has a smooth consistency.

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Avocado sauce (about 350 ml)

  • 1 avocado
  • ¼ cucumber
  • 1 bunch of spring onions
  • 2 bunch dill
  • 4 tbsp sour cream
  • 2 tablespoons lime juice
  • ¼ tsp Tabasco
  • salt

Halve the avocado, remove the stone and remove the pulp from the skin. Peel cucumber, remove seeds and finely dice. Clean spring onions, wash and finely chop. Wash dill, shake dry and peel off. Puree the ingredients in the blender and season with salt.

Tomato chimichurri sauce (about 250 ml)

  • 1 big bunch of smooth parsley
  • 1 bunch of coriander
  • 3 cloves of garlic
  • 120 ml of olive oil
  • 4 tablespoons of dried tomatoes (in oil)
  • ¾ tsp red chilli flakes
  • coarse sea salt
  • freshly ground black pepper

Wash herbs, shake dry and pluck. Peel garlic and chop it roughly. All ingredients, except salt and pepper, in a blender to a coarse paste process. Season with salt and pepper.

Horseradish lemon cream sauce (about 350 ml)

  • 2 shallots
  • 3 stems of smooth parsley
  • 200 g of sour cream
  • 21/2 tbsp horseradish (glass)
  • ¼ tbsp grated peel of 1 organic lemon
  • 2 tablespoons of lemon juice
  • 2 teaspoons of Worcestershire
  • ½ tsp coarse sea salt
  • ½ teaspoon freshly ground coarse pepper

Peel the shallots and dice. Wash parsley, shake dry and peel off. Mix all ingredients to a creamy sauce.

Orange and shallot sauce

  • 2 shallots
  • 1 tbsp + 60 g cold butter cubes
  • 200 ml of orange juice
  • 200 ml poultry stock
  • ½ tsp chilli flakes
  • Salt pepper

Peel the shallots and finely dice. Heat 1 tbsp of butter and steam the shallots in it. Deglaze with orange juice and poultry stock and cook to half. Add chili, remove from heat. Stir butter cubes with a whisk or blender. Season the sauce with salt and pepper.

Quark dip (for 4 servings)

  • 150 g of lean quark
  • 100 g of sour cream
  • grated peel 1 organic lemon
  • salt
  • cayenne pepper
  • nutmeg

Mix all ingredients until smooth and season with salt, cayenne pepper and nutmeg.

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