Moyo sauce (Canary Island dipping sauce)
Votes: 16
Time: 10 min.
Complexity: easily
Quantity: 1/2 cup
Complexity: easily
Quantity: 1/2 cup
Moyo sauce (Canary Islands dipping sauce) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 sour oranges
- 1 head of garlic, peeled and divided into cloves
- Salt
- Chopped fresh oregano leaves
- Ground black pepper
We recommend
Recipes with similar ingredients: Orange juice, oregano, garlic, mayo sauce
Cooking the dish according to the recipe:
- Cut the oranges down the middle and squeeze out the juice. Crush the head of garlic in a mortar (a thick-walled bowl with a pestle used in Latin cuisine). Add a little salt to the garlic (more than a pinch, but less than a teaspoon). Add the juice of a sour orange to the mixture. Add oregano and pepper to taste. Brush the food you're cooking with Moyo sauce.
Categories:
Similar recipes
