Bagna Cauda , whipped butter with chili & spices & vegan aioli
- Mild
Recipe for nice accompaniments for BBQ: whipped butter with guajillo chili, vegan aioli and Bagna cauda - a warm dip sauce.
Sastāvdaļas
Porciju skaits
| Bagna Cauda |
|---|
| 100 g sviests |
| 5 gab. sardīnes |
| 1 dl olīveļļa |
| 1 ēd.k. citrona sula |
| 1 buntīte svaigs baziliks |
| 20 g pētersīļu lapas |
| Vispat kryddsmör med guajillo chili |
|---|
| 300 g sviests |
| 1 ķekars redīsi |
| 1 paciņa Santa Maria BBQ Rub for Fish Guajillo Chili, Parsley & Tomato |
| 1 ēd.k. citrona sula |
| Vegansk aioli |
|---|
| 1 tējk. citrona sula |
| 0.5 tējk. sāls |
Pagatavošana
Bagna Cauda
- Melt the butter in a saucepan.
- Add the capers, anchovies and garlic paste. Let the butter simmer on a low heat for 10 minutes.
- Add the herbs and lemonjuice right before serving.
Whipped butter with chili
- Whisk the butter with an electric mixer until it is white and fluffy.
- Squeeze out the liquid from the radishes with your hands.
- Add the BBQ rub, grated radishes and the lemon juice.
- Keep whisking until all the ingredients are incorporated in the butter.
Vegan aioli
- Mix aquafaba (chickpea liquid) and lemon juice in a blender.
- Add rapeseed oil in a thin stream and continue mixing until the consistency is thick as mayonnaise.
- Season with garlic paste and salt.
Līdzīgas receptes
Santa Maria Latvijā ∙ Mazā Krasta iela 83 ∙ Rīga, LV-1003 ∙ Tālrunis: +371 67244233