Recipes of the weekend: Raphael in all sauces!

Craving something new for this heat wave weekend? Raphael gives you all his tips for preparing mixed salads and flavor-rich sauces to accompany them. Your aprons!

Raphael Haumont

written updated

All over the sauce: Raphael Haumon
On all sauces: Raphael Haumon –
The Health Magazine – France 5

There are two main families of sauces: simple sauces, with oil and vinegar, and more cooked sauces.

For “easy” sauces, do it yourself! Good vinegar, a little oil and that’s it.
Choose the vinegar to your taste: white balsamic, red balsamic or even cider vinegar… the choice is yours!

However, choose your oils carefully. We prefer first cold pressed oils that are rich in omega 3 and ideally 6. A little salt and pepper and your sauce is ready!

Read also: Sunflower oil shortage: what are the alternatives in the kitchen?

Haro on industrial sauces

For “cooked” sauces, avoid supermarket ones like Caesar or Asian sauces at all costs. These industrial sauces are really ultra-processed products. You think you’re eating raw vegetables, but with this type of sauce, you destroy all those good intentions.

To prepare a Homemade “Asian” sauce :

– Mix graduallySesame oil, vinegar and a little honey ;
– Add itGarlic, onion, pepper, soy sauce (which acts as salt) and fresh coriander ;
– Move the pipe mixture Grilled meat, chicken salad or just raw vegetables.

Make your own essential oils

to obtain citrus oilIt’s very simple!

– Take it A bottle of neutral oilFor example, for example, olive oil;
– place Well washed and unprocessed peel ;
– Addition A few seconds in the microwave.

The oil does not have time to heat up and the citrus flavors add flavor to the oil.

For vegetable oils:

– Blanche for a few seconds Parsley, basil or other fresh herbs ;
Chop or blend with oil
– Congratulations, you have a delicious new herbal oil that will slow you down Salads or your pizza.

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