Switzerland · Special
The Swiss Double
The legend among all sauces
Two sauces, one appearance. “The Red Part of the Magic” – sambal oelek, olive oil, white onions and garlic – is reduced for at least two hours, deep and intense. “The White Saviour” – crème fraîche, plenty of fresh chives and salt – makes every barbecue unforgettable and every fondue chinoise a family tradition.
The absolute favourite of Lyn's husband Raffael: originally brought in by his friend Chris – as a variation of “The White Saviour” – a homemade mayonnaise from a family recipe. A true classic from Zumikon.
Ingredients
- Sambal oelekto taste
- Olive oilgenerous
- White onions2
- Garlic1 bulb
- Crème fraîche1 tub
- Chives, freshplenty
- Saltto feel
★ = available authentic in the Asia Boutique
Preparation
Finely chop the white onions and garlic and sweat them in olive oil over medium heat until translucent.
The Red Part of the Magic: add the sambal oelek and reduce over low heat for at least 2 hrs, until the sauce is deep and intense.
The White Saviour: stir the crème fraîche with plenty of fresh chives and salt – chill.
Plate both sauces separately – red and white side by side. The Swiss Double.
Serve with grilled food, meat and of course fondue chinoise.
Make it original
The sambal oelek gives the Red Part of the Magic its depth and heat. Get the original from the Asia Boutique.