RECIPE THREE FRENCH SAUCES
Recipes for Basilpaste aka Pistou, Warm Garlic Puree and Puree of raw tomatos
Sauces and dressings from France , suitable for on or with a bbq dish.
Ingredients
- Pistou
- 4-5 cloves garlic, minced
- 1 large bunch fresh basil
- 3 ounces parmesan
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
- Garlic Puree
- 4 bulbs garlic, in clean cloves
- 1 1/4 cup lambstock
- 6 tbps cream
- 2 tbsp creme fraiche
- salt and pepper to taste
- sugar to taste
- Tomato Puree
- 2 pnds fresh ripe tomatos
- 3 cloves garlic, minced
- 4, 5 tbsp olive oil
- salt and pepper to taste
- sugar to taste
- 10 fresh basil leaves
Preparation
Pistou
Pound garlic, parmesan and basil to a paste, mixwith oil and bring to taste with salt and pepper. Keeps for 2-3 days. Don't use in warm dishes while cooking, stir it in at last minute or serve on top of grilled meat.
Garlic puree
Bring water to a boil and cook cloves until soft, then mash to paste. Bring stock and cream to a boil and reduce to about 2 tbsp, mix with garlic and creme fraiche and bring to taste with salt and pepper and maybe some sugar. Serve with grilled lamb.
Tomato puree
Wash, seed and peal tomatos and chop up. Keep about 3 tbsp of chopped tomatos apart and puree the rest with garlic and olive oil. Bring to taste with salt and pepper. Tear basil to small pieces and stir in with the left over tomatos and keep on room temperature for at least 12 hours to let the flavours mix.
Pound garlic, parmesan and basil to a paste, mixwith oil and bring to taste with salt and pepper. Keeps for 2-3 days. Don't use in warm dishes while cooking, stir it in at last minute or serve on top of grilled meat.
Garlic puree
Bring water to a boil and cook cloves until soft, then mash to paste. Bring stock and cream to a boil and reduce to about 2 tbsp, mix with garlic and creme fraiche and bring to taste with salt and pepper and maybe some sugar. Serve with grilled lamb.
Tomato puree
Wash, seed and peal tomatos and chop up. Keep about 3 tbsp of chopped tomatos apart and puree the rest with garlic and olive oil. Bring to taste with salt and pepper. Tear basil to small pieces and stir in with the left over tomatos and keep on room temperature for at least 12 hours to let the flavours mix.