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Salsa Tzatziki
El equivalente griego de la salsa "Raita", esta salsa se beneficia de pasar
algunas horas en el refrigerador para combinar y realzar los sabores.
Rinde aproximadamente 1¾ taza (415 ml)
2 dientes de ajo
1 cucharada de eneldo fresco
1 tira de ½ pulgada (1.5 cm) de cáscara de limón
(sin la piel blanca)
4 onzas (115 g) de pepino (sin semillas), en pedazos (no lo pele)
1 taza (235 ml) de yogur griego natural (cualquier variedad)
1 cucharada de jugo de limón fresco
2 pizcas de sal kosher
1. Colocar el ajo, el eneldo y la cáscara de limón en el bol. Procesar a
velocidad 5 durante aproximadamente 20 segundos para picar grueso.
Raspar el bol y agregar el pepino. Procesar por aproximadamente 10
segundos adicionales para picar finamente.
2. Agregar los ingredientes restantes y procesar para mezclar.
3. Poner la mezcla en un recipiente, cubrir y refrigerar durante 2–12 horas.
4. Probar y ajustar la sazón al gusto.
Información nutricional por porción de 2 cucharadas:
Calorías 7 (1% de grasa) • Carbohidratos 1g • Azúcar 1g • Proteínas 2g
• Grasa 3g • Grasa saturada 0g
• Colesterol 0mg • Sodio 153mg • Calcio 33mg • Fibra 2g
Alioli/Mayonesa
El alioli, como la mayonesa, tiene raíces franceses, pero ha sido adoptado
por muchas cocinas, principalmente la cocina catalana. Esta versión
sencilla usa los mismos ingredientes que la mayonesa, con una buena
cantidad de ajo. Tradicionalmente, el alioli sirve para mojar vegetales
crudos, pero también puede servirla con hamburguesas, pescado o
croquetas de cangrejo.
Rinde aproximadamente 1 taza (235 ml)
2 dientes de ajo, pelados (si hace alioli)
2 yemas de huevo grande
2 cucharadas de jugo de limón fresco
1 cucharadita de mostaza de Dijon
1–2 pizcas de sal kosher
1
1
/
3
taza (315 ml) de aceite vegetal
68


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