Barbecue sauces and Dips
Summer time is barbecue time. To include a successful barbecue party just: fine sauces, Ketchup and Dressings food. The spicy companion that will give grilled ingredients, a touch of spice and round out your taste. Delicatessen sauces and Dressings are offered in a variety of flavors. In addition to the classics like Ketchup, Mayonnaise and mustard there is a panel ready-made sauces and Dressings according to recipes from Asia or Tex-Mex cuisine or exotic ingredients like tamarind or Mango. The recipes are extremely varied, but basically the same principle.
What is inside and what is the taste what is the Sauce?
They usually contain fruits or their Mark as the tomato paste in Ketchup. Other ingredients are vinegar as an acidifier, sugar for Sweet, salt, Oil as a flavor carrier and dried herbs or spices of Cayenne pepper over the garlic to cinnamon for the spicy flavor. Emulsifiers, stabilizers and thickening agents to hold the ingredients in suspension and to ensure the right consistency.
Red and sharp condiments will fit well with red meat, and bright, and often with white wine vinegar lighter-weight versions prepared to taste good with poultry, white meat or fish. Extra hot sauces contain peppers in General, Chillies or red pepper. Panel ready-made gourmet sauces and Dressings were made in their manufacture, by pasteurizing durable.
Original sealed and dark to store it at room temperature for a year or more bearings. With increasing storage duration, however, you lose in flavor, your Savor and you fade in the color. Once opened the bottles and tubes in the fridge. Kept in a keep 3 to 6 months, mustard, and even up to a year. Make sure that bottles and jars are tightly closed, so that the sauces from drying out. When not refrigerated once opened, the products can begin to ferment or watery. Both indicate a deterioration. The sauces are then no longer suitable for consumption.
Barbecue sauce made easily
The best way to prepare the Sauce the day before, then the ingredients combine better with each other.
Here are two BBQ sauces to do-it-yourself:
- Fiery sauce: you need 4 chili peppers, 3 cloves of garlic, Coriander, 20 g honey, 50 g of tomato paste, 3 TABLESPOONS of fish sauce, and pepper. Cut Chiles and cloves of garlic very small and mix it all together.
- Garlic sauce: 30 grams of sour cream, 30 grams of Mayonnaise, 70 grams of Bresso, and a tablespoon of milk to the mix. Half an onion and two cloves of garlic finely chop and add to the mixture. Then season with pepper and a little Dill.
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- Barbecue sauces and Dips
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