Basil Carpaccio Sauce 250ml
This creamy basil sauce includes basil, balsamic, and mustard. The sauce was developed exclusively for Oil & Vinegar in order to enrich carpaccio dishes and salads.
Drizzle the sauce over your carpaccio, and if you'd like, top it with arugula and pine nuts. The sauce is also very nice to use as spread on a sandwich or to drizzle over your fries!
Carpaccio was invented in 1950 in Venice, Italy. Giuseppe Cipriani, owner of Harry's Bar, had many famous guests. Think of Charlie Chaplin and Ernest Hemingway. But a Venetian countess, Amalia Nani Mocenigo, was also a regular customer. She suffered from anemia and was advised by her doctor to eat only raw, red meat. That's why Cipriani came up with carpaccio. He named this dish after the 16th-century painter Vittore Carpaccio, who was the subject of an exhibition being held in Venice at the time.
|Ingredients||rapeseed oil, vinegar, sunflower oil, mustard (mustard seeds, vinegar, salt, spices, sugar), egg yolk, balsamic vinegar (vinegar, boiled grape must) (contains sulfite), honey, salt, sugar, water, basil (1,1%) (EU, non-EU), natural flavor, preservative (potassium sorbate), aroma (contains soy, celery), antioxidant (rosemary extract), coloring agent (sodium copper chlorophyllin).|