What is the sardal bandage?

Operation is the type of oil and vinegar made of anchovies. Good for bitter salads or vegetables for vegetables is relatively fast and simple. Salty, without being too fishing, the sardhelial bandage is considered to be emulsions.

For this bandage, they are required in addition to anchovies, vinegar and oil. Usually balsamic, red or white wine are used, although some versions can replace acid vinegar with lemon juice. Because the oil is an active ingredient and is not only used for cooking, extra virgin olive oil must be used. Regular olive oil or vegetable oil, which is sufficient for cooking, does not give a good taste for dressing. However, other oils such as rape can sometimes combine to olive oil. Crushing garlic is a relatively simple process. Once peeled, garlic is then crushed under a large spoon. Alternatively and Garlic Press can be used for more uniform results and less elbow lubricants.

The simplest recipes will contain only these four ingredients.However, most recipes will include another aroma. The worcestershire sauce, shallots and lemon juice are often added - regardless of whether the vinegar is included.

salt and white or black pepper are usually added to taste. Herbs, like Rosemary, may sometimes appear in some versions. Eggs can also be included and the less common version soaks anchovičky in milk before preparing the bandage.

To prepare anchovy, Anchovice fillets are first cut into small pieces. Then there are porridge in a bowl of spices and herbs, or are placed in a blender with vinegar, lemon juice and mustard and puree. If it is whipping, the wet ingredients are added over time, each of which is thoroughly whipped. The oil is usually the last element to be added, although some recipes include shallots and the Worcestershire sauce after oil.

because the bandage with an anchovička is emulsion, must be oil poured to SMIt is slowly and steadily. The kitchen robot should run or the chef should give out all the time when the oil is poured. If the oil is not included in this way, it will not mix correctly with the rest of the ingredients.

usually liquid, emulsion is a mixture of ingredients that do not actually combine, even if it seems. Emulsions often separate when they are not disturbed for some time, such as oil and vinegar. When the cook mixes the oil into the mixture, as it is poured, in fact it allows you to temporarily hang small oil beads inside the liquid and create a mixture that is otherwise impossible.