Burger Dressings

1 serving

Avocado aioli with sambal oelek 

  • 8 cloves of garlic, whole and unpeeled
  • 1 large ripe avocado
  • 1 tbsp lemon juice
  • 150 ml crème fraîche
  • 1½ tbsp good mayonnaise
  • 1 tbsp sambal oelek
  • 100 ml chopped coriander
  • Salt and ground pepper

Bloody Mary ketchup

  • 400 ml good ketchup
  • 1 tbsp freshly grated horseradish
  • 1 tbsp finely chopped celery stick
  • 1-2 tsp. Tabasco to taste
  • 2 tsp Worcestershire sauce
  • Ground black pepper and sea salt
  • Chopped celery stick leaves for garnish

Chimichurri sauce

  • 1 bunch broad-leafed parsley, approx. 30 g
  • 100 ml fresh oregano
  • 2 cloves of garlic
  • ½ tbsp chili flakes
  • 1 shallot, peeled
  • 2½ tbsp olive oil
  • Juice of 1 lime
  • 3 tbsp red wine vinegar

Mojo sauce with cheddar

  • 3 red bell peppers, halved
  • Olive oil for grilling
  • 2 cloves of garlic
  • 2 tbsp white wine vinegar
  • 70 g day-old white bread, cubed
  • 1 tsp cumin
  • 250 ml olive oil
  • Salt and ground pepper
  • 75 g grated aged cheddar

Tartar sauce with Creamy White

  • 2 tbsp crème fraîche
  • 50 g Castello Creamy White
  • 200 g good mayonnaise
  • 1 tbsp capers, chopped
  • 2 tbsp gherkins, chopped
  • 1 tbsp shallots, finely chopped
  • 1 tbsp chives, chopped
  • 1 tbsp parsley, chopped
  • ½ tbsp Dijon mustard
  • 2 tsp white wine vinegar
  • Freshly ground pepper
Burger Dressings

Preparation

Avocado aioli with sambal oelek 

Wrap the garlic in aluminium foil and bake at 200°C for 25 min. or until tender. Squeeze out the soft garlic cloves right into the food processor. Add the avocado, lemon juice and 1 tbsp crème fraîche to the garlic and blend until smooth.

Carefully stir the mixture into the mayonnaise, along with the sambal oelek and chopped coriander and season to taste with salt and ground pepper.

Serve the aioli with grilled burgers, such as beef or chicken. 

Bloody Mary ketchup

Combine the ketchup with the grated horseradish, chopped celery and Tabasco to taste, Worcestershire sauce, pepper and salt.

Let the dressing stand for a couple of hours before serving.

Tastes great with grilled beef or pork.

Chimichurri sauce

Put the flat-leaf parsley, oregano, garlic and chili flakes in a food processor and give it a whiz. Add the olive oil, lime juice and red wine vinegar and quickly blend into a dressing.

Excellent with grilled meats – steak or beef patties

Mojo sauce with cheddar

Rub the bell peppers with a little olive oil. Place them in a roasting pan lined with aluminium foil – with the skin side facing up. Grill them on the top rack in the oven until the skin is blackened all over. Let the bell peppers cool in a freezer bag. Peel off the skins and cut the bell peppers into smaller pieces.

Put the bell peppers, garlic, white wine vinegar, bread and cumin in a food processor. Blend while adding olive oil in a thin stream until the consistency is nice and smooth. Stir grated cheddar into the sauce, season to taste and serve.

Makes a tasty condiment for grilled burgers and roasted potatoes.

Tartar sauce with Creamy White

Blend the Creamy White and crème fraîche in a food processor until nice and creamy. Pour the mixture into a bowl and stir in the remaining ingredients for the sauce. Season to taste with fresh ground pepper.

Excellent with grilled fish or chicken. 

 

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