dips, marinades, relishes, sauces
you & hot sauce?
Hi, I’m Emilie! If you’re looking for recipes on dips and sauces. Or you want to make a make a simple relish or marinade? Please have a scroll, or use the orange search box
A black olives spread is the best leftover solution. In case you have lots of fresh herbs left. Dill, basil, cilantro or parsley. They all go wonderfully well with olive oil and a handful of pitted olives. In black. I serve this spread with store bought pâté and a bunch of crackers. Or toasted slices of white bread. On new year’s eve I add some black caviar. But hey, emilies.com is not about posh food. emilies is about food that makes you comfortable
Tsatsiki sauce is a classic dip sauce. With a long history. And most probably its name is younger than its recipe. However many people know this white dip sauce from their visits to a Greek island. A dipper with fresh herbs like mint and parsley. Not to forget cucumber, garlic and yoghurt. My version had a visit to the blender. That makes this sauce green, fresh and bubbly. A good mate for strong snacks like spicy lamb rolls
Pistoe is a French sauce. That has a lot in common with an Italian pesto sauce. However as a person that holds a Dutch passport. I’m not going to make you prefer a sauce. I like the creamy features of a Pistoe. And the textured version of a Pesto. Probably this is the best way to avoid a discussion. Because this creamy garlic sauce. Full of basil and parmesan cheese is everybody’s friend