Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
Put the tomato seeds and the juice without tomato skins in an extra cup, we use these as a supplement for the pesto.
Marinate the tomato pulp with salt, pepper, sugar and olive oil.
Fold in freshly chopped or finely plucked basil.
Preparation step 3 The potato soup tastes delicious, served with pesto. The recipe for Pesto alla Genovese shows you how to prepare it step by step.
Prepare pesto
Finely grate the Parmesan cheese and mix in a blender with the basil leaves, salt, pepper, a little garlic and olive oil to form a basil pesto.
Optional:
You can add the strained juice from preparing the tomatoes to balance the acidity.
Preparation step 4 Mix the sour cream and crème fraîche into a cold base sauce.
Base sauce
Mix the ingredients for the cold base sauce in a bowl and divide evenly into three bowls.
Preparation step 5 Cold mustard sauce with Dijon mustard, honey, lemon juice and dill. If the Dijon mustard is too spicy for you, use a medium-hot mustard.
Mustard Sauce
Mix the mustard and honey and add a portion of the base sauce to taste for a strong or light honey mustard sauce.
You could optionally add dill tips (dried or fresh) to this sauce.
Preparation step 6 Boiled and halved eggs.
Tatar sauce
Peel and halve hard-boiled and cold eggs.
Finely chop the egg yolk and egg white separately and finish with the chive rolls and base sauce to form a simple tartar sauce.
You can also taste this sauce with salt, pepper and lemon juice.
Preparation step 7 Prepare cold herb sauce as a herb dip.
Herb sauce
Mix the last bowl of base sauce with the finely chopped herbs and season to taste.
Preparation step 8 Colorful sesame furikake with wasabi flavor.
Decoration tips
Decoration tips for the 5 barbecue sauces:
Herbs, black and light sesame, whole nuts, olive oil or other oil, goji berries, flaked almonds, edible flowers such as cornflowers, spices such as turmeric and sweet paprika (not with pesto).
Among other things, I like to use colorful sesame seeds from Japanese cuisine.
In the next step you prepare a cold base sauce, which is used for another 3 cold sauces.
Put 400 g sour cream with 400 g crème fraîche in a large bowl.
Add the juice of one lemon.
Season to taste with 1 teaspoon of salt, 6 pinches of pepper and 2 pinches of cayenne pepper and two pinches of sugar.
Mix the sauce and pour into three bowls.
Mix 2 tbsp Dijon mustard and 1 tsp honey in the first bowl, the cold mustard sauce is ready.
Cold base sauce made from sour cream and crème fraîche with Dijon mustard or tarragon mustard and a little honey to taste. This makes cold mustard sauce
Preparation of sauces Tip from chef Thomas Sixt
Mustard on a Spoon, Medium Hot Mustard or Dijon Mustard.
Cold mustard sauce with Dijon mustard
6. Herb sauce as a Barbecue Sauce
Mix the second, prepared base sauce with freshly chopped herbs such as parsley, chervil, tarragon, chives, dill, or a herb mixture from the freezer.
The cold herb sauce is ready!
Chop fresh Herbs
A cold base sauce.
Herb sauce preparing
7. Tartar sauce as a barbecue sauce
Peel the hard-boiled eggs, separate the yolks and whites and chop each extra small.
Place the eggs in the third, prepared bowl with the base sauce, finely chop a bunch of chives, add and stir. Tatar sauce ready!
Hello Thomas,
Great blog and Great Recipes from a Mega Great Chef!
This is exactly what we were looking for – a site with sooo many different inspirations!
We like to stop by here before the BBQ.
Thank you very much, Thomas and best regards Chi