All ingredients in a mass cup form and whisk until a creamy sauce. Fill into a bottle. Shelf life in the refrigerator 2 to 3 weeks.
Tip: Do not add onions and fresh kitchen herbs to the basic sauce, they will not keep.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they are also characterized by a fresh taste!
Related Recipes:
Beef Salad with Herb VinaigretteCut the onion in half and roast the cut surfaces in a frying pan without fat until dark brown. Put the meat in...
Cheese and Onion BaguetteCut the baguettes lengthwise, but do not cut all the way through. Spread a little tomato sauce on each cut...
Herbal OilRinse and dry the kitchen herbs. Peel the garlic clove, cut into slices. Put the herbs, garlic and peppercorns...
Blackberry VinaigretteFor the blackberry vinaigrette, puree oil, vinegar and blackberries with a hand blender and season with salt...
Bacon Dumplings with Gorgonzola Truffle Honey SauceFor the bacon dumplings, pluck the parsley leaves and chop finely. Cut the rolls into 1-2 cm cubes. Heat the...
Coffee Liqueur with VanillaFor the coffee liqueur, place the coffee beans in a freezer bag and crush with a hammer, but do not grind...
Turkey Breast with Stuffing in Pastry CoatSeason turkey breast with salt, season with pepper and dust very thinly with flour. Fry in hot clarified...
Lasagna Al SalmonePasta dishes are just always delicious! Tomato sauce: cut the carrots into rings and fry a little more than...
Stuffed KimchiFor the kimchi, remove the cabbage stalks and cut the cabbages into quarters of the same size. Prepare a salt...
Veal Cheeks with Salsa Verde on Green AsparagusPut the calf cheeks whole, with onion, bay leaf and cloves in boiling water and simmer until tender, about 120...