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PINK DIPPING /SAUCE (WITH THERMOMIX)

PINK DIPPING /SAUCE (WITH THERMOMIX)



This pink dipping sauce is great to fish or seafood, but also like a dipp for vegetables or chips.

 

INGREDIENTS, THERMOMIX TM31:

 

-400 ml sunflower oil
-2 egg yolks
-40 g ketchup
-10 g mustard
-10 ml lemon juice
-10 ml of orange juice
-10 ml Perrins sauce
-10 ml brandy
-Salt to the taste

 

PREPARATION:

 

1.  Put the egg yolks and mustard into the mixing bowl, set on speed  (without time)
2. Slowly add oil, then add the remaining ingredients 
3. At the fina lset on speed  4 an leave mashin running until a creamy sauce is the result

 

Copyright by: Manuel Sanchez Ramírez *.
(Las Palmas)
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