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		<title><![CDATA[Homemade ketchup]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 19 Sep 2015 01:00:48 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
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		<description><![CDATA[Want to try to make homemande ketchup? Follow the steps of this easy and quick ketchup recipe.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;When&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;eating french fries&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;or &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;burger&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;the perfect condiment&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is generally&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ketchup.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;This popular sauce, is made from tomatoes, vinegar and sugar.&#60;/p&#62;  &#60;p&#62;There is more than one recipe to make ketchup sauce. With this technic, we provide an easy and quick ketchup recipe.&#60;/p&#62;  &#60;p&#62;&#60;span class=&#34;hps&#34; &#62;Here are 3 steps&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to follow:&#60;/span&#62;&#60;/p&#62; &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Chop the shallot and garlic clove. &#60;span class=&#34;hps&#34; &#62;Sweat shallot and garlic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Peel and cut tomatoes in half. Add to the pan. Incorporate 1 teaspoon of sugar, 30 g white vinegar, sea salt and sprinkle with some tabasco.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Simmer for 15 minutes. When the sauce has a bright red colour, mix it using a blender. Pour ketchup in a bowl.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tip:&#60;/strong&#62; y&#60;span class=&#34;hps&#34; &#62;ou can make&#60;/span&#62; different versions of this recipe &#60;span class=&#34;hps&#34; &#62;by adding&#60;/span&#62; &#60;span class=&#34;hps atn&#34; &#62;spices (&#60;/span&#62;Espelette peppers, &#60;span class=&#34;hps&#34; &#62;curry,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;paprika&#60;/span&#62;) &#60;span class=&#34;hps&#34; &#62;or herbs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(thyme,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;basil,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rosemary)&#60;/span&#62;.&#60;/p&#62;  &#60;p&#62;&#60;a title=&#34;How to whip up homemade mayonnaise ?&#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/whip-homemade-mayonnaise-477.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;strong&#62;READ ALSO  :  &#60;/strong&#62;How to whip up a homemade mayonnaise ?&#60;/a&#62;&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;Discover&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dishes in which&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;you can use your&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;homemade mayonnaise&#60;/span&#62; :  &#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;&#60;a title=&#34;French...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-ketchup-475.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Homemade mayonnaise]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 18 Sep 2015 01:00:40 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
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		<description><![CDATA[Want to make a homemade mayonnaise to accompany your dishes? Follow our step by step technique to make this classic condiment.
]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;a href=&#34;http://gourmand.viepratique.fr/wp-content/uploads/sites/2/2014/03/mayo.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-34725&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;alignnone wp-image-34725&#34; src=&#34;https://sf.gourmandasia.com/wp-content/uploads/sites/2/2014/03/mayo-430x358.jpg&#34; alt=&#34;Comment faire une mayonnaise ?&#34; width=&#34;344&#34; height=&#34;286&#34; /&#62;&#60;/span&#62;&#60;/a&#62;To accompany your french fries or for sandwiches and meat, there is nothing like &#60;em&#62;mayonnaise&#60;/em&#62;.&#60;/p&#62;  &#60;p&#62;This sauce is widely used and appreciated by kids and grown ups.&#60;/p&#62;  &#60;p&#62;&#60;span class=&#34;st&#34; &#62;To make a homemade and tasty &#60;em&#62;mayonnaise&#60;/em&#62;,  better than bottled &#60;em&#62;mayonnaise&#60;/em&#62;, it is quite easy.&#60;/span&#62;&#60;/p&#62;     &#60;p&#62;Here is a 3-step recipe :&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Place egg yolk in a small bowl. Add 1 teaspoon of mustard,1 teaspoon of vinegar, a pinch of salt and a pinch of white ground pepper. Combine until smooth.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;Drizzle oil. Whisk until &#60;em&#62;mayonnaise&#60;/em&#62; consistency, then drizzle again with oil. Continue whisking for an extra 2 minutes.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;If &#60;em&#62;mayonnaise&#60;/em&#62; is too thick, add some lemon juice, vinegar or cold water. If too liquid, add oil while whisking.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tips:&#60;/strong&#62;&#60;/p&#62; &#60;p&#62;1. Use an electric mixer to make the homemade mayonnaise&#60;/p&#62; &#60;p&#62;2. It is better if the egg yolk is at room temperature&#60;/p&#62; &#60;p&#62;3. Add seasonings at the end of the process&#60;/p&#62; &#60;p&#62;4. If you wish to keep mayonnaise, cover the bowl with plastic wrap and refrigerate. You can store it up to 2 days.&#60;/p&#62;   &#60;h5&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;Discover&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dishes in which&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;you can use your&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;homemade mayonnaise&#60;/span&#62; :  &#60;/strong&#62;&#60;/h5&#62; &#60;p&#62;&#60;a title=&#34;French fries made from scratch&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/french-fries-made-scratch-2594.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/homemade-mayonnaise-477.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Tarator sauce]]></title>
		<link>https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 17 Sep 2015 01:00:20 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Handy tricks]]></category>
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		<description><![CDATA[Tarator sauce is perfect to complement a wide variety of dishes. We explain you step by step how to make the tarator sauce.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;Tarator sauce or sesame oil sauce is a condiment from Lebanon. Made from&#60;em&#62; tahini&#60;/em&#62; (sesame paste), it complements very well a lot of Lebanese specialties such as &#60;em&#62;falafels&#60;/em&#62; but also grilled fishes, grilled meats and grilled vegetables.&#60;/p&#62;  &#60;p&#62;With this easy and quick recipe; you will be able to prepare a real tartor sauce. Follow the steps below:&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 1 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;Peel and remove the green stem of the garlic. Squeeze the lemons.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 2 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;For an authentic preparation use a mortar and pestle, and crush garlic until creamy texture. Add salt, lemon juice and tahini.&#60;/p&#62; &#60;p&#62;Otherwise blend ingredients using a food processor.&#60;/p&#62;  &#60;h5&#62;&#60;strong&#62;STEP 3 :&#60;/strong&#62;&#60;/h5&#62; &#60;div&#62; &#60;p&#62;Whisk the mixture until smooth consistency.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;div&#62;&#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;/div&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/tarator-sauce-473.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Peach and apricot chutney]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/sauces/peach-apricot-chutney-9558.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 26 Jun 2015 02:47:43 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fruits]]></category>
		<category><![CDATA[Sauces]]></category>
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		<description><![CDATA[Follow step by step how to make a delicious peach-apricot chutney.
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; In a pot, soak the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/appetizers/dried-fruit-balls-9702.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;fruits &#60;/a&#62;in vinegar. Boil the mixture until the fruits are tender. Then drain and set aside the juice.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Blend the fruits or chop them with a knife. Pour into a pot with sugar, and 25 cl of the filtered juice. Add the onions and boil until they are well cooked.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Pour in the salt, Cayenne pepper and leave to boil for 30 minutes. Stir regularly with a wooden spoon ensuring that it does not stick to the bottom of the pot.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4&#60;/strong&#62;. Sterilize the jars by soaking them in boiling water. Use a torch to remove the water without burning yourself. Pour in the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/snacks/cheddar-pineapple-chutney-croque-monsieur-16666.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chutney&#60;/a&#62; and seal.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;Our cooking tip:&#60;/strong&#62; For a spicier chutney double the quantity of Cayenne &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/marinated-salmon-vodka-green-pepper-15464.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pepper&#60;/a&#62;.&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/peach-apricot-chutney-9558.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/peach-apricot-chutney-9558.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Sauce gribiche]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/sauce-gribiche-11865.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Tue, 07 Apr 2015 01:30:58 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[French]]></category>
		<category><![CDATA[Sauces]]></category>
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		<description><![CDATA[Make this classic French mustard and mayonnaise-based sauce gribiche to complement you fish or meat dish.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Shell the boiled eggs and separate the whites from the yolks. In a bowl, crush the yolks finely.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Add the mustard, &#60;a title=&#34;Marinated fish salad with rice vinegar&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/marinated-fish-salad-rice-vinegar-1134.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;vinegar&#60;/a&#62;, salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Make the mayonnaise by incorporating oil, little by little.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4&#60;/strong&#62;. Add the capers and the gherkins. Cut the &#60;a title=&#34; Egg and salmon terrine &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/egg-salmon-terrine-10055.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;egg &#60;/a&#62;whites finely and incorporate it into the sauce.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5&#60;/strong&#62;. Refrigerate before serving. Top with chopped spring onions.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/sauce-gribiche-11865.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/sauce-gribiche-11865.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Tzatziki]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/sauces/tzatziki-recipe-4691.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 25 Feb 2015 01:00:58 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[We suggest you this delicious tzatziki recipe. Find out more about this popular Greek condiment.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/salads/cucumber-avocado-prawn-salad-9680.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cucumber&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lengthwise&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Remove the seeds&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a spoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cut it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into pieces.&#60;/span&#62; Place in a food processor and &#60;span class=&#34;hps&#34; &#62;pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into a bowl&#60;/span&#62;.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;remove the green germ&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garlic.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/cream-cucumber-mint-soy-8786.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mint&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Combine&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;yogurt,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garlic,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chopped mint to the cucumber&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add salt, pepper&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and mix.&#60;/span&#62; Store in the fridge before serving. &#60;span class=&#34;hps&#34; &#62;Serve with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;warm&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pita&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bread.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;Our tip:&#60;/strong&#62; sprinkle coarse salt on the cucumber and drain water by squeezing it with your hands.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/tzatziki-recipe-4691.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/tzatziki-recipe-4691.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Carribean tomato and chilli pepper rougail sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/sauces/carribean-tomato-chilli-pepper-rougail-sauce-2700.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 19 Feb 2015 07:27:03 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[We have this spicy tomato and chilli pepper rougail sauce straight from the Carribean. This is another sauce to add to your repertoire.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash the &#60;a title=&#34;Tomato spaghetti with tuna &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/tomato-spaghetti-tuna-1270.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;tomatoes&#60;/a&#62;. Remove the stems and plunge them in boiling water for 1 minute. Blanch the tomatoes by running them under cold water. Peel and remove the seeds and place the flesh in a blender.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel and chop the onion. Wash and remove the seeds of the &#60;a title=&#34; Penne pasta with carrots and Thai pepper&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/penne-pasta-carrots-thai-pepper-1286.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chili &#60;/a&#62;peppers and squeeze the lime. Pour the chilli peppers, the lime juice and the olive oil in the blender. Blend until you obtain a fine &#60;em&#62;pur&#233;e. &#60;/em&#62;Add salt and pepper and seal the rougail sauce in a jar. Refrigerate.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/carribean-tomato-chilli-pepper-rougail-sauce-2700.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/carribean-tomato-chilli-pepper-rougail-sauce-2700.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[How to make a good béarnaise sauce?]]></title>
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		<pubDate>Tue, 13 Jan 2015 01:29:04 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Vegetables]]></category>
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		<description><![CDATA[We suggest you this classic sauce recipe to complement grilled beef and fish. ]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Peel &#60;span class=&#34;hps&#34; &#62;and finely chop&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62; shallots&#60;/span&#62;, put &#60;span class=&#34;hps&#34; &#62;in a small saucepan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with half &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tarragon,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chervil&#60;/span&#62;, thyme &#60;span class=&#34;hps&#34; &#62;and bay leaf.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;vinegar, white&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;wine and &#60;/span&#62;salt.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Over &#60;span class=&#34;hps&#34; &#62;low heat,&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62; let&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;reduce until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;it remains &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tablespoon of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;liquid.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Remove from flame,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and let cool.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; While whisking, add &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the reduction&#60;/span&#62;, egg &#60;span class=&#34;hps&#34; &#62;yolks,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 tablespoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of cold water and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a few drops of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon juice.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Place the pan&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bain-marie&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;add butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;gradually&#60;/span&#62;, stirring constantly. &#60;span class=&#34;hps&#34; &#62;When the sauce&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is smooth&#60;/span&#62;, add &#60;span class=&#34;hps&#34; &#62;the rest&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of tarragon and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chervil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Adjust seasoning&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;if necessary.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;This sauce&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;is always prepared&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;at the last moment&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;and is served warm.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;To complement: &#60;/strong&#62;grilled beef or &#60;a title=&#34;Cook a salmon with b&#233;arnaise sauce&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/cook-salmon-bearnaise-sauce-2925.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;fish&#60;/a&#62;.&#60;/p&#62; &#60;p&#62;Photo...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/make-good-bearnaise-sauce-5038.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/make-good-bearnaise-sauce-5038.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/make-good-bearnaise-sauce-5038.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Béchamel sauce]]></title>
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		<pubDate>Wed, 07 Jan 2015 09:55:08 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Dairy]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Sauces]]></category>
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		<description><![CDATA[Do you know how to make béchamel sauce? Be sure to follow our recipe to complement well many dishes.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Melt the butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a large bowl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and stir&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the flour&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Bring&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;milk to a boil&#60;/span&#62;, and &#60;span class=&#34;hps&#34; &#62;let &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;boil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a few minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;&#160;&#60;span class=&#34;hps&#34; &#62;Pour the milk&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over the mixture&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;while whisking.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Season with salt and&#60;/span&#62; fresh ground &#60;span class=&#34;hps&#34; &#62;pepper.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62;&#160;Place in &#60;span class=&#34;hps&#34; &#62;the microwave&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;for a few&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;&#60;span class=&#34;hps&#34; &#62;Find&#60;/span&#62; a &#60;span class=&#34;hps&#34; &#62;tip to &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;successfully&#60;/span&#62; make a &#60;span class=&#34;hps&#34; &#62;b&#233;chamel sauce&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;How to make a b&#233;chamel sauce? &#34; href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/make-bechamel-sauce-4832.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;here&#60;/a&#62;.&#60;/span&#62;&#60;/strong&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/bechamel-sauce-4838.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/bechamel-sauce-4838.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[How to make a béchamel sauce?]]></title>
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		<pubDate>Mon, 05 Jan 2015 09:57:04 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[French]]></category>
		<category><![CDATA[Handy tricks]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Sauces]]></category>
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		<description><![CDATA[Béchamel sauce is ideal to complement many dishes. Here are some tips to make sure to succeed this basic sauce.]]></description>												
								<content:encoded><![CDATA[ &#60;p style=&#34;text-align: justify&#34;&#62;&#60;a href=&#34;https://www.gourmandasia.com/wp-content/uploads/sites/10/2015/01/B&#233;chamel-sauce.jpg?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;&#60;span style=&#34;display: block;&#34; class=&#34;wrap-img&#34; id=&#34;wrap-img-4833&#34;&#62;&#60;img loading=&#34;lazy&#34; decoding=&#34;async&#34; itemprop=&#34;thumbnailUrl&#34; class=&#34;alignnone size-medium wp-image-4833&#34; src=&#34;https://sf.gourmandasia.com/wp-content/uploads/sites/10/2015/01/B&#233;chamel-sauce-300x200.jpg&#34; alt=&#34;B&#233;chamel sauce complements ideally many dishes&#34; width=&#34;300&#34; height=&#34;200&#34; /&#62;&#60;/span&#62;&#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a title=&#34;B&#233;chamel sauce recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/sauces/bechamel-sauce-recipe-4838.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;B&#233;chamel sauce&#60;/a&#62; is one of the most used to complement French &#60;a title=&#34;Cook spinach and tuna lasagna recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/cook-spinach-t&#8230;lasagna-recipe-3183.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;dishes&#60;/a&#62;.&#60;/span&#62; You find this&#60;span class=&#34;hps&#34; &#62; creamy&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sauce &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in many different&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dishes like&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lasagna,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the croque-monsieur&#60;/span&#62;, moussaka &#60;span class=&#34;hps&#34; &#62;or &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;gratin&#60;/span&#62;.&#60;/p&#62; &#60;p style=&#34;text-align: justify&#34;&#62;&#60;span class=&#34;hps&#34; &#62;Although it is&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;quick to make,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;it can sometimes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;be difficult to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;succeed the first time&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Here are three&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;tips&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to achieve&#60;/span&#62; a delicious &#60;span class=&#34;hps&#34; &#62;b&#233;chamel&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;To avoid &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;lumps&#60;/span&#62;, make a &#60;span class=&#34;hps&#34; &#62;roux&#60;/span&#62; &#60;span class=&#34;hps atn&#34; &#62;(&#60;/span&#62;don&#039;t let the butter &#60;span class=&#34;hps&#34; &#62;cooked by stirring constantly&#60;/span&#62;) &#60;span class=&#34;hps&#34; &#62;and allow to cool&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Once the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;roux&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/make-bechamel-sauce-4832.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/make-bechamel-sauce-4832.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/tips-and-coaching/handy-tricks/make-bechamel-sauce-4832.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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