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QimiQ
Benefits
Tips
Refine with boiled chopped eggs and anchovy fillets.
Ingredients for 730 g
Ingredients for the base recipe QiQ Dip Sauce
500
g
QimiQ Cream Base
250
Rapeseed oil
65
g
QiQ Base for Butter Sauce
Ingredients for the dip
400
g
Base recipe QiQ Dip Sauce
160
g
Pickled gherkins,
finely chopped
100
g
Pickled cocktail onion(s),
finely chopped
20
g
Capers,
finely chopped
12
g
Flat-leaf parsley,
finely chopped
20
g
Pickle liquid
4
g
Worcestershire sauce
8
g
Powdered sugar
2
g
White pepper,
ground
4
g
Salt
Method
1.
Heat the 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 chopped pickles, chopped white cocktail onions, chopped capers, chopped parsley, pickle liquid, Worcester sauce, icing sugar, pepper and salt to the QiQ Dip Sauce and stir well with a whisk.
