Spring is the season of recovery. Although the small breeze has not been evacuated in the northern cities, the warm sun has begun to appear frequently. Compared with the focus of the winter house, the spring reminds us of the long-time attempt of the human body. The renewal of Vientiane, our table must be upgraded. On the last Sunday of February, we introduced eight sauces, not only the salad mix, but also the first choice for Western food such as barbecue! Use a variety of sauces to bring out the most delicious spring.
The classic garlic salad is finished with 1 and 1/4 cups. Refrigeration period: 1 month to take a glass jar with a lid, pour 1 teaspoon of half-milled garlic, then pour 2 teaspoons of white wine vinegar and 1 teaspoon of rice vinegar 5 minutes. Then add half a cup of olive oil, 1 teaspoon of Dijon mustard, 2 teaspoons of honey, 3/4 teaspoon of salt and a pinch of pepper, cover the lid tightly, and shake for a while until the liquid in the tank is evenly emulsified. [Recommended use] · As a marinade before roast chicken, when kale salad is prepared, it is applied to the leaves in advance to soften the leaves. It is better to mix with goat cheese, tofu, steak, and soft vegetables.
The watercress scallions and plum sauce are finished in 2 cups. Refrigeration period: 10 ounces (113g) of watercress and 2 1/4 ounces of shallots (64g) are chopped in 10 days, poured into a blender, and then poured into a cup. Safflower oil, grape seed oil or canola oil, 1/4 cup plum vinegar, whipped into a paste, dilute with the right amount of water according to the concentration you need, and then season with salt. [Recommended use] · Seasoning in soup. Paired with cucumber and pepper, it is the most typical Greek salad. It is better with kale, Chinese cabbage and watercress.
Garlic vanilla mayonnaise finished for 1 cup refrigerated period: 1 week to take a large bowl, pour a large egg yolk (or two small egg yolks), 3 teaspoons chopped chives, 1 chopped garlic, 1 teaspoon Freshly squeezed lemon juice, half a teaspoon of salt and 1 teaspoon of water, whipped evenly at high speed with an electric egg beater. Mix half a cup of grape seed oil, 1/4 cup of olive oil, and pour a little bit in the sauce. Continue to whipped until all the oil has been whipped. Finally, pour in the finely chopped half cup of fresh flat leaf parsley leaves and 1 teaspoon of fresh thyme leaves and mix well. [Recommended use] · Apply to toasted bread, simmer on tomato slices, sprinkle with pepper, use as a fish or seafood cake, and better with grilled salmon, asparagus, potatoes, olives, and bitter chrysanthemum.
The sauce is finished with 1 cup of refrigerated period: 1 week (frozen for 6 months) 4 ounces (113g) butter is softened at room temperature, poured into a large bowl, whipped with a electric egg beater at medium speed until the color becomes lighter and the texture becomes fluffy. The volume is enlarged, about 6 minutes. Pour 2 teaspoons of soy sauce, 1 ounce (28g) of finely chopped shallot, pick up the butter from the bottom with a silicone or wooden spatula, cover with soy sauce and shallot, repeat over and over until butter, soy sauce Mix well with chives. If you don't eat it immediately, you can put the butter on the plastic wrap, or put it in a plastic bag, carefully remove the air and tie it into the refrigerator. [Recommended use] · Heated and poured on grilled salmon or steak. Seasoned as fried chicken legs. Better with steamed beans.
Middle East Spicy Sauce is 1 1/4 cup refrigerated period: 1 week * Middle East Spicy Sauce (ZHOUG) is a traditional sauce in the Middle East, usually made with scallions, replaced with parsley and mint. 3 ounces (85g) fresh plain leaf parsley, 1/4 ounce (7g) fresh mint leaves, 4 ounces (113g) roasted peppers 1, 2 cloves of garlic, 1 teaspoon of cumin powder, 1 teaspoon of nutmeg powder, 1 teaspoon Sugar, 1/8 teaspoon of red pepper, 1/8 teaspoon of clove powder, and half a teaspoon of salt are poured into a food processor to break. While the machine is running, slowly pour 1/4 cup of olive oil and 2 teaspoons of fresh lime juice. After whipping and smoothing, taste it and add salt and pepper to your taste. [Here is 唠叨] 1 The original is the canned roasted pepper, this has not been seen in China, change the pickled pepper. [Recommended use] ·With sandwiches, chickpea salad or other Middle Eastern dishes. Sauce as a roast leg of lamb. Better with potatoes.
Peanut Spicy Sauce is 1 and 1/3 cup refrigerated period: 2 weeks will be half a cup of peanut butter, 3 teaspoons of rice vinegar, 2 teaspoons of soy sauce, 2 teaspoons of sesame oil, 2 teaspoons of freshly squeezed lime juice, 1 teaspoon of sugar, 1 teaspoon of raspberry sauce (Sriracha), 2 cloves of garlic, 1 piece of ginger about 2.5cm is poured into the blender and whipped until smooth. You can add a little bit of shisha chili sauce, or add a little water or lime juice to dilute. [Recommended use] · Used to make traditional Indonesian mixed vegetables: fresh vegetables, steamed beans and asparagus, grilled or fried tofu, and then eat with this sauce. Use rice as a base and match your favorite meat. Class, then steamed cabbage, watercress, cabbage or kale, as well as cucumber slices, peppers and carrots, then pour the sauce, and then sprinkle with a layer of roasted peanuts, is a bowl of perfect rice salad Better with soba noodles and steamed spinach.
Carrot, Arugula, Green Sauce, 1 1/4 cup, refrigerated period: 1 week (frozen for 6 months) 4 ounces (113g) roasted walnuts, 3 ounces (85g) carrots, 2 ounces (57g) of arugula, 3 Pour garlic, 2 teaspoons of freshly squeezed lemon juice and 1 teaspoon of half salt into a food processor to break. When the machine is running, slowly pour in 3/4 cups of olive oil. After whipping, try it and add salt or lemon juice to adjust the taste. If it is too thick, add a small amount of water to dilute it. [Recommended use] · As a seasoning for vegetable soup, as a layer of bagels, hot dogs or sandwiches, served with cream cheese and tomato slices. Better served with roasted carrots.
The finished product of lemon sesame sauce is 1 1/4 cup refrigerated period: 2 weeks, half a cup of evenly mixed sesame sauce, 1/4 cup of lemon juice, 2 teaspoons of miso, 1 teaspoon of chopped pickled lemon 1, 1 clove of garlic, 1/4 Pour the teaspoon salt and 1/3 cup of water into the blender and whipped until smooth. Try it and add some salt or lemon juice to your taste. [Here is 唠叨] 1 The original text did not specifically indicate sugar, salt or oil stains. In fact, I think it is not bad to change into lemon peel or dried tangerine peel. [Recommended use] · As a sauce for Middle Eastern cuisine, as a sauce for mutton or vegetable burgers. Better with green leafy vegetables.
Like it? Like to pay attention to my WeChat public number MarthaStewartLiving, learn more about European and American food magazine information