Small Bowl of Rosé Sauce / Dip
(click to enlarge)

Rosé Sauce / Dip


Brazil   -   Molho Rosé
Makes:
Effort:
Sched:
DoAhead:  		 1-2/3 cup
*
15 min
Yes		 One use for this sauce ia as a dip for Quail Eggs, a very popular appetizer in Brazil, but also used for dipping fried potatoes and other fried items.

2
1
1
1/2
1
1
1/4
1
cl
T
c
c
t
t
t
T
Garlic
Lime Juice
Mayonnaise (1)
Ketchup
Paprika
Dijon Mustard  
Chili Flake (2)
Olive Oil ExtV
Make   -   (15 min)
  1. Crush GARLIC and chop fine. Squeeze Lime Juice.
  2. Place all Items in a Food Processor, Mixie, or Blender and process until smooth
  3. Refrigerated in a sealed container, it will keep for about 7 days.
NOTES:

  1. Mayonnaise:

      This is an important ingredient so should be high quality, such as Best Foods Real Mayonnaise (branded Hellmann's Real Mayonnaise east of the Mississippi).

  2. Chili Flake:

      This should be a reasonably hot flake, such as Aleppo Extra Hot (which is moderately hot) or whatever else you own best judgement indicates. I used Aleppo Extra Hot and it was almost undetectable. For details see our Chili Powders & Flake page.

  3. Comments:

      This sauce is very similar to the Golf Sauce / Salsa Rosada of Argentina, Uruguay, and Bolivia.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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