Dressing and sauces

vinaigrette al limone
Dressing and sauces

Lemon Vinaigrette

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


Spicy Lemon Butter

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

Dressing and sauces

Morocco: Hummus

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

Dressing and sauces

Mexico: Guacamole

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 don’t find it, take

salsa olandese
Dressing and sauces

Netherlands: Hollandaise Sauce

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

Salsa aioli
Dressing and sauces

France: AÏOLI Sauce

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

Dressing and sauces


Chips, hamburgers, sandwiches… this creamy sauce of French origin blends with any dish. Let’s see how you can make it: Ingredients serves 4 2 egg yolks olive oil ( ½ a glass each yolk ) 1 lemon ( 3 spoons

Dressing and sauces

Lemon Vinegar

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