QimiQ Recipe Database

Beetroot Dip

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QimiQ Benefits

Tips

Use pickled celery instead of beetroot.

Ingredients for 706 g

Ingreidents for the base recipe QiQ Dip Sauce
500 g QimiQ Cream Base
250 g Rapeseed oil
65 g QiQ Base for Butter Sauce
Ingredients for the dip
400 g Base recipe QiQ Dip Sauce
240 g Beetroot(s), cooked and diced
40 g Beetroot juice
8 g Horseradish, fresh, grated
8 g Lemon juice, fresh
2 g White pepper, ground
8 g Salt

Method

1.

Heat QimiQ Cream Base (previously QimiQ Sauce Base) to 85 °C in a saucepan.

2.

Remove the pan from the stove and work in the QiQ Base for Butter Sauce with a whisk or a hand blender.

3.

Slowly work in the oil.

4.

Place the QiQ Dip Sauce in a container.

5.

Add the cooked and diced beetroot, beetroot juice, grated horseradish, lemon juice, pepper and salt to the QiQ Dip Sauce and stir well with a whisk.