Dips And Sauces - Unold 48736 Notice D'utilisation

DE

DIPS AND SAUCES

EN
Sweet-sour sauce
3 TBSP sesame seed oil, 1 leek,
FR
1 garlic clove, 1 onion, 1 slice of fresh
NL
pineapple, 2 TBSP honey, 2 TBSP
soy sauce, 4 TBSP vinegar, 30 ml rice
IT
wine, ¼ litre tomato ketchup, salt,
pepper, cayenne pepper to taste
ES
Chop onion finely. Dice the leek and
PL
pineapple, chop the garlic finely and
heat the sesame seed oil in a pan. Fry
the onion and the leek in the oil until
transparent. Add the garlic and pine-
apple. Stir in all remaining ingredients
and season with the spices.
Hot sauce
350 g each white and red onions,
1 TBSP soy oil, 3 TBSP rice vinegar,
1 TBSP each sugar, salt and cayenne
pepper
Peel onions and chop finely. Fry in ses-
ame seed oil, stirring, until the onions
are slightly brown. Add the sugar and
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caramelize. Pour in approx. 150 ml
water and simmer 15 to 20 minutes
at medium heat. When the onions are
soft, season the sauce with rice vin-
egar, salt and cayenne pepper.
Peanut sauce
9 TBSP sweetened peanut butter,
6 TBSP soy sauce, 4 TBSP sesame
oil, ¼ litre vegetable broth, 1 to 2 red
chilli peppers
Bring broth to boil with the sesame
seed oil and the soy sauce. Stir in
the peanut butter one tablespoon at a
time. Cook at low heat. Wash the chilli
peppers, cut in half and remove seeds,
then chop finely. Add to the sauce in
the pot. Season to taste.
Stand 6.3.2020