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.
Que faut-il achêter
Nombre de portions
| Bagna Cauda |
|---|
| 100 g beurre |
| 5 pcs sardines |
| 1 dl d’huile d’olive |
| 1 càt Santa Maria Pâte d'Ail |
| 1 càs jus de citron |
| 1 pot basilic |
| 20 g persil |
| Vispat kryddsmör med guajillo chili |
|---|
| 300 g beurre |
| 1 bunch radis |
| 1 sachet Santa Maria BBQ Rub for Fish Guajillo Chili, Parsley & Tomato |
| 1 càs jus de citron |
| Vegansk aioli |
|---|
| 1 càs purée de pois chiches |
| 1 càt jus de citron |
| 1 càt Santa Maria Pâte d'Ail |
| 0.5 càt sel |
Comment préparer
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.
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