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    Sauces and Dips: Our 100 top recipes presented in one cookbook
    Sauces and Dips: Our 100 top recipes presented in one cookbook
    Sauces and Dips: Our 100 top recipes presented in one cookbook
    Ebook259 pages1 hour

    Sauces and Dips: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

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    About this ebook

    The ideal finishing touch to every dish!

    Be it a salad, vegetable, fish, meat, noodles, rice or a dessert - a sauce will perfect any dish.
    Whether it's a salmon cream sauce with rocket for your favourite pasta, lemon-thyme sauce for a filet of fish, porcini mushroom foam to go with beef or a marzipan sauce for a fruit salad: our recipe ideas guarantee variety in the kitchen. An extra chapter on dips and chutneys gives the perfect finish to this volume.

    - Versatile sauces and dips for every occasion
    - Easy-to-follow, step-by-step instructions
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateMar 20, 2015
    ISBN9783815587607
    Sauces and Dips: Our 100 top recipes presented in one cookbook

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      Book preview

      Sauces and Dips - Naumann & Göbel Verlag

      sauce.

      Salad sauces & dressings

      American dressing

      with yoghurt

      Preparation time: approx. 10 minutes

      Per serving approx. 93 kcal/391 kJ

      2 g P, 6 g F, 6 g CH

      Makes 4 servings

      175 g yoghurt

      60 g crème fraîche

      4 tbsp ketchup

      2 tsp mustard

      5 tsp lemon juice

      1 tsp sugar

      2 tbsp each freshly chopped parsley and chives

      1Stir the yoghurt with the crème fraîche until smooth, before adding the ketchup and mustard and mixing everything together well.

      2Add the lemon juice, sugar and chopped herbs to taste. This dressing makes a good accompaniment to vegetable salads and green salads.

      Thousand Island dressing

      with egg

      Preparation time: approx. 20 minutes

      Per portion approx. 86 kcal/360 kJ

      2 g P, 5 g F, 7 g CH

      Makes 4 servings

      1 tbsp stuffed olives

      1⁄4 onion

      1⁄4 green pepper

      1⁄2 hard-boiled egg

      120 g mayonnaise

      1⁄2 tbsp chopped parsley

      chilli sauce

      salt

      pepper

      1Place the olives in a sieve and drain, before chopping finely. Peel the onion and chop finely. Wash and deseed the pepper, and chop finely along with the hard-boiled egg.

      2Mix the olives, onion, pepper and egg with the mayonnaise. Fold in the parsley and season to taste with chilli sauce, salt and pepper.

      Tip

      This dressing tastes best with fish and seafood salads, but it also goes well with pasta and rice salads. You can make the dressing a little sourer by adding 1 tablespoon of lime juice.

      Lemon dressing

      with honey

      Preparation time: approx. 10 minutes

      Per portion approx. 255 kcal/1071 kJ

      1 g P, 26 g F, 5 g CH

      Makes 4 servings

      50 ml freshly squeezed lemon juice

      1 tbsp freshly squeezed orange juice

      1 tbsp red wine vinegar

      2 tsp honey

      1 tbsp mayonnaise

      2 tsp mustard

      1 tsp grain mustard

      salt

      pepper

      100 ml olive oil

      1 tbsp chopped tarragon

      1Mix the lemon juice with the orange juice and the red wine vinegar. Stir the honey into the mixture until it has dissolved, then add the mayonnaise, the two types of mustard, and the salt and pepper, and mix everything together well.

      2Stir in the olive oil and tarragon until the mixture forms an emulsion. This sharp and fruity dressing goes well with raw and cooked vegetable salads.

      Blue cheese dressing

      with chives

      Preparation time: approx. 10 minutes

      Per portion approx. 142 kcal/596 kJ

      3 g P, 14 g F, 1 g CH

      Makes 4 servings

      50 g blue cheese

      50 g mayonnaise

      1–2 tbsp freshly squeezed lemon juice

      salt

      pepper

      2 tbsp chives

      1Crumble the blue cheese into small pieces. Mix with the mayonnaise. Give the dressing some zest with the lemon juice and season to taste with salt and pepper. Fold in the chives.

      Tip

      This dressing goes particularly well with carrot and celery salad. You can use Roquefort or Gorgonzola as the blue cheese. Stilton is very tangy and should only be used in moderation.

      Garlic vinaigrette

      with oregano

      Preparation time: approx. 15 minutes (plus baking time)

      Per portion approx. 345 kcal/1149 kJ

      1 g P, 38 g F, 3 g CH

      Makes 4 servings

      8 garlic cloves

      1 tbsp olive oil

      salt

      pepper

      50 ml white wine vinegar

      1 tsp honey

      2 tbsp freshly chopped oregano

      1⁄2 tsp salt

      1⁄4 tsp red chilli flakes

      150 ml olive oil

      1Pre-heat the oven to 180 °C (Gas Mark 4, fan oven 160 °C). Place the unpeeled garlic cloves on tin-foil, brush with olive oil, sprinkle over a little salt and pepper, and wrap up to form a parcel. Roast in the oven for about 45 minutes until the garlic cloves are soft. Leave to cool, and then peel the cloves and crush with a fork.

      2Mix the garlic together with the white wine vinegar, honey, oregano, salt, chilli flakes, and olive oil.

      Tip

      This vinaigrette works well with potato and vegetable salads. You can roast the garlic cloves in advance and leave them covered in the fridge for up to 3 days.

      Walnut dressing

      with fresh herbs

      Preparation time: approx. 10 minutes

      Per portion approx. 159 kcal/668 kJ

      2 g P, 16 g F, 2 g CH

      Makes 4 servings

      4 tbsp white balsamic vinegar

      6 tbsp walnut oil

      1 sprig thyme

      1 sprig rosemary

      salt

      pepper

      6 walnuts

      1Mix the white balsamic vinegar together with the walnut oil. Wash the herbs and shake dry, before stripping the leaves and needles from the sprigs. Chop finely and add to the

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