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
Chips, hamburgers, sandwiches… this creamy sauce of French origin blends with any dish. Lets see how you can make it: Ingredients serves 4 2 egg yolks olive oil ( ½ a glass each yolk ) 1 lemon ( 3 spoons
Ingredients lemons (juice + rind) 1 litre of apple vinegar Preparation Peel and squeeze the lemons (or use 15 tablespoons of Limmi lemon juice). Put all the rinds and juice in a bottle, warm up the apple vinegar at 50/60° C
A delicious asparagus and bechamel sauce to glam up traditional first courses.
