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This seasoning is the miracle cure to boredom in the kitchen.
Its quintessential Provençal flavour is best brought out when the basic recipe has been prepared correctly.
The right way to do it is as follows:
Blend 1 part of the mixture with 2 parts water.
Allow it to sit for a few minutes.
To create a tasty dip, stir the mixture with 3 parts yoghurt and 3 parts mayonnaise.
You don’t just have to use the resulting delicacy as a dip, as it also tastes fabulous with boiled fillet of beef, cold roasted meat or asparagus.
The basic mixture can also be kneaded into butter.
Shape it into a roll and wrap it in aluminium foil.
Store it in the fridge.
Cut it into slices and serve it as a herb butter with steak.
Or how about making a Provençal sauce?
Melt a tablespoon of butter in a sauté pan and add a tablespoon of the mixture with 2 tablespoons of water stirred into it.
Stir for about 30 seconds and allow to simmer gently with half a cup of cream or crème fraiche (100g).
This sauce goes best with steamed fish or meat, as well as bright vegetables such as asparagus, salsify and kohlrabi.

50764 Salsa Provencale

Detailed Description

Salsa Provencale
Procencalische Sauce