Sauces for Fondue Chinoise (Salse per fondue chinoise)
⏱️ 20 min🍳 45 min⏱️ 65 min📊 Easy🍽️ 3Volume 2 · Sunday Sauce
A trio of dipping sauces for fondue chinoise — curry, cocktail, and herb — so every piece of meat finds its perfect match.
| Amount | Ingredient |
|---|---|
| 100 g white almond cream | |
| 1 organic lime | |
| 1 tbsp ginger | |
| 1 garlic clove | |
| 1 mandarin, zest and juice | |
| 3 tbsp almonds | |
| a pinch fleur de sel | |
| 1 bunch rosemary | |
| a pinch saffron | |
| salt, to taste | |
| 1 tbsp soy sauce | |
| 1/2 bunch Thai basil | |
| 1/2 tbsp olive oil | |
| 1/2 tbsp sriracha | |
| 250 g fresh mild cheese | |
| 200 g low-fat sour cream | |
| 1 tbsp pickled pink peppercorns |
Preparation
- Place the garlic and rosemary on a sheet of aluminum foil. Drizzle with the olive oil and a pinch of salt, then fold the foil into a parcel.
- Bake in the center of a preheated oven at 200 °C (390 °F) for about 45 minutes. When soft, squeeze the garlic to remove the skin, finely chop the rosemary and mix both with the low-fat sour cream, pink peppercorns and salt.
- Mix the mandarin zest and juice with the saffron. Stir in the fresh cheese and season with salt.
- Combine the white almond cream with lime, grated ginger, soy sauce, chopped almonds and sriracha, then stir in the Thai basil.
Nutrition
- calories : 626 kcal
- fat : 58 g
- carbohydrate : 9 g
- protein : 17 g
- servingSize : 3 pieces
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.