Concentrates, pastes and oils
Frankfurt green sauce
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 220g
parsley 200g sour cream 150g yoghurt 50g crème fraîche 30% fat 7g salt 5g lemon juice |
Recipe preparation
| (1)
Chop the herbs, mix with the remaining ingredients and pour into a
Pacotizing® beaker. smooth the surface. (2) Close and label with the lid. Freeze at −20 °C for at least 24 h. (3) If necessary, Pacotize® with normal pressure and stir briefly until smooth. Tip: With the Pacojet 2 PLUS, the sauce can be served immediately with 3 Pacotize®d® repetitions. Goes great with fresh asparagus with onsen egg. |
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no