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