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