Sauces

Berlin sauce

Berlin sauce


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Ingredients for making Berlin sauce

Ingredients for making Berlin sauce:

  1. Sour cream 15% fat 150 grams
  2. Cream 25% fat 150 grams
  3. Concentrated lemon juice 2-3 tablespoons
  4. Vegetable oil 2-3 tablespoons
  5. Garlic 1-2 prongs
  6. Salt to taste
  7. Ground black pepper to taste
  8. Sugar 1 teaspoon or to taste

Greenery:

  1. Parsley 2 branches
  2. Dill 2 branches
  3. Green onion 1 bunch
  4. Spinach 8-10 leaves
  5. Mint 2-3 leaves
  6. Fresh basil 2 branches
  7. Salad leaves 2 pieces
  • Main ingredientsSour cream, Cream, Greens
  • Serving 1 serving
  • World Cuisine

Inventory:

Blender, Cutting board, Knife, Measuring cup, Garlic ginger, Drinking bowl, Teaspoon, Tablespoon, Storage capacity - how many need, Sauce-boat

Preparation of Berlin sauce:

Step 1: prepare the ingredients.

Preparing this wonderful fresh sauce will not be difficult for you, first start by rinsing under the running water all the greens indicated in the ingredients. After that, also alternately lay the fragrant sprouts on a cutting board and chop them in small pieces of arbitrary shape and diameter. Leave the greens on the cutting board. Peel the garlic and place in the bowl.

Step 2: prepare the Berlin sauce.

Put the right amount of sour cream, cream, vegetable oil and all chopped greens in a clean and dry blender bowl. Then, using the garlic press, squeeze the garlic into the bowl and grind the ingredients by turning on the blender at the slowest speed. Then turn off the blender and add the right amount of lemon juice to the bowl, to taste salt, black pepper, sugar and mix the ingredients at medium speed until the grains of salt and sugar are completely dissolved. Then taste the sauce and add spices to taste if necessary. The sauce is ready!

Step 3: store Berlin sauce.

Using a tablespoon, place the emerald mass in a gravy boat and serve. If you have prepared a large portion of the sauce, put the excess in a clean, dry, preferably sterilized half-liter or liter jar and store in the refrigerator for no more than 2 days. At the end of this time, it is advisable to get rid of this sauce since greens put a lot of juice, will begin to ferment, and sour cream with cream soured, which will not beneficially affect the stomach and can lead to poisoning.

Step 4: serve the Berlin sauce.

Berlin sauce is better to use immediately after cooking, when the juices of herbs are perfectly combined with spices, whipped sour cream and cream. This type of sauce can be served separately in a gravy boat, as an addition to hot dishes, after decorating it with finely chopped parsley or green onion dill. It can also be served with fish dishes. With meat dishes. With baked vegetables. With cutlets from different types of minced meat. Berlin sauce is considered universal, it can be added to salads or just relish with bread. Cook with pleasure and enjoy simple and delicious dishes! Enjoy your meal!

Recipe Tips:

- - Instead of concentrated lemon juice, you can use juice from freshly squeezed lemon only. You can also add a little lemon zest to the sauce. For the above amount of ingredients, 1 teaspoon will be enough.

- - Instead of lemon juice, you can use lime juice.

- - Instead of garlic, you can use garlic powder.

- - Instead of vegetable oil, you can use olive.

- - The set of spices indicated in this recipe can be supplemented with allspice, white pepper, suneli hops, oregano and these are just a few of the options.