Barbecue sauces and dips

Summer time is barbecue time. For a successful barbecue party, they simply include: delicatessen sauces, ketchup and dressings. The spicy companions give grilled ingredients a spicy touch and round off their taste. Delicatessen sauces and dressings are offered in a wide variety of flavors. In addition to the classics such as ketchup, mayonnaise and mustard, there are ready-to-eat sauces and dressings based on recipes from the Asian or Texmex cuisine or with exotic ingredients such as tamarind or mango. The recipes are extremely diverse, but basically follow the same principle.

Dips and Co .: What's in it?

Usually they contain fruits or their marrows such as tomato paste in ketchup. Other ingredients include vinegar as an acidifier, sugar for the sweetness, salt, oil as a flavor carrier and dried herbs or spices from cayenne to garlic to cinnamon for the spicy flavor.

Emulsifiers, stabilizers and thickeners keep the ingredients in suspension and ensure the right consistency.

What is the best flavor of which sauce?

Red and hot spicy sauces go well with dark meats, and lighter versions, often made with white wine vinegar, taste good with poultry, white meat or fish.

Extra-hot sauces usually contain chillies or red peppers. Ready-to-serve delicatessen sauces and dressings have been preserved by their pasteurization.

Storage of sauces

Originally sealed and stored dark, sauces can be stored at room temperature for one year or more. With increasing storage time, however, they lose their taste, their spiciness decreases and they fade in color. Once opened, bottles and tubes are in the fridge. They are kept for 3 to 6 months, mustard even for up to one year.

Make sure that bottles and jars are tightly closed so that the sauces do not dry out. When stored uncooled, cracked products can begin to ferment or become watery. Both points to a spoilage. The sauces are then no longer suitable for consumption.

Grillsauce slightly homemade

The best way to prepare the sauce the day before, then combine the ingredients better together.

Here are two barbecue sauces to make your own:

  • Fiery seasoning sauce: You need 4 chili peppers, 3 garlic cloves, coriander greens, 20 g honey, 50 g tomato paste, 3 tablespoons fish sauce and pepper. Cut chiles and garlic cloves very small and mix everything together.
  • Garlic Sauce: Mix 30 grams of sour cream, 30 grams of mayonnaise, 70 grams of Bresso and 1 tablespoon of milk. Finely chop half an onion and two cloves of garlic and put them under the mass. Season with pepper and add some dill.
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