Serves 1
Directions
- 1Take a red-hot charcoal from the barbecue.
- 2Put it in a stainless steel container or measuring cup.
- 3Pour in half a liter of oil at once.
- 4Leave it to infuse for half an hour.
- 5Strain the oil through kitchen paper.
- 6Mix egg white, yogurt, salt and lemon juice together in a measuring cup.
- 7Then add the charcoal oil in a thin stream.
- 8Then scoop it into a piping bag or a squeeze bottle and store it in the refrigerator.
Ingredients
- houtskool
- olie
- 25 g eiwit
- 50 g yoghurt
- zout
- citroensap
- 175 g houtskoololie
Equipment
barbecueroestvrijstalen bakmaatbekerkeukenpapierstaafmixerspuitzakspuitflesjekoelkast
Tips
- Only use pure charcoal.
- For other types of creams, look for oil types on chefonamission.nl by the blog.
Related recipes
Salsa Roja
Mexican · Sauce & Condiment
Chinese-American Szechuan Sauce
Chinese · Sauce & Condiment
KBBQ Beef Kabobs
Korean · Sauce & Condiment
Homemade Pickle Dressing
Sauce & Condiment
Sel aromatisé maison
Sauce & Condiment
The Ultimate Fried Chicken Dipping Sauce
Sauce & Condiment
Salsa ranchera
Mexican · Sauce & Condiment
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Romesco Sauce
Spanish · Sauce & Condiment47m
Skillet Express Lasagna
Italian · Sauce & Condiment
Gochujang Glaze, Thai Peanut Sauce, and Nuoc Cham
Vietnamese · Sauce & Condiment
Cane’s Sauce
Sauce & Condiment