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.
What to shop
Serves {0} portions
| Bagna Cauda |
|---|
| 100 g butter |
| 5 pcs sardeller |
| 1 dl olivolja |
| 1 tbsp lemon juice |
| 1 pot basilika |
| 20 g bladpersilja |
| Vispat kryddsmör med guajillo chili |
|---|
| 300 g butter |
| 1 bunch rädisor |
| 1 tbsp lemon juice |
| Vegansk aioli |
|---|
| 1 tsp lemon juice |
| 0.5 tsp salt |
How to prepare
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.