Sauces for Boiled Meats
Try these sauces to flavour braised and boiled meats in winter and beyond. Vinaigrette Mayonnaise Green Sauce
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Try these sauces to flavour braised and boiled meats in winter and beyond. Vinaigrette Mayonnaise Green Sauce
To prepare green sauce, the perfect boost of colour, fragrance and taste for main courses, and especially boiled meats, add to your grocery list: 25 g parsley 1 anchovy filet 1 clove of garlic 6 tablespoon LIMMI lemon juice 5
A lemony, lip-smacking alternative topping for traditional Christmas panettone or pandoro. This lemon glaze will make your Christmas, New Year’s, birthday celebrations and any dessert you make even more delicious J The recipe is easy and very quick to make.
Keep this quick and easy to make vinaigrette on hand in the fridge, to dress salads or give fried and grilled foods a boost of flavor. To prepare lemon vinaigrette you’ll need: 120 ml of extra-virgin olive oil 3 tablespoons
Need a tantalizing condiment for irresistible canapés? Look no further. Here’s our recipe for spicy lemon butter! Ingredients 150g butter 6 tablespoons Limmi lemon juice 1 sprig of parsley, minced black pepper to taste Preparation Soften the butter without melting it and mix
Preparation time: 15 minutes Difficulty: easy Ingredients (serves 4) 50 gr of boiled chickpeas 2 cloves of garlic 2 spoons of tahin juice of one lemon ( 3 tablespoons of Limmi lemon juice) 1 sprig of parsley 1 pinch of Cayenne pepper 2
Preparation time: 10 minutes + 3 hours at rest in the fridge Difficulty: easy Ingredients (serves 4) 1 avocado juice of 1 lemon chopped cilantro ( or parsley ) 1 onion 1 chopped Chile Serrano ( if you dont find it, take
Ingredients (for about 500 gr. of meat or fish) 70 gr. butter 2 egg yolks Lemon juice or 1-2 Tbsp Limmi lemon juice 2 Tbsp water Salt to taste One pinch of pepper Preparation Gently melt the butter over low heat
Ingredients 3 cloves of garlic 1 egg yolk juice of 1 lemon (3 spoons of Limmi lemon juice) ½ a glass of oil salt Preparation Peel the garlic cloves, squash them in a mortar with some salt, combine the egg yolk
