Eugen's grill tip powered by Campingaz: DIY dips and marinades
With marinades and dips, you can easily conjure up a great flavor experience and experiment as you please. In his grilling tip, Eugen has compiled three of his favorite basic recipes that are quick and easy to make. Just give them a try!
Herbal oil as the icing on the cake
It's one of the basic toppings – herb oil. It tastes simply divine and goes well with virtually anything you grill, whether it's meat, shrimp, or vegetables. Here's how to conjure up this delicious oil:
• 1 handful of flat-leaf parsley
• Juice of one lemon
• about 6 tablespoons of sunflower or olive oil
• Salt, white pepper
• 1-2 cloves of garlic
Combine all ingredients in a narrow container and blend. Eugen's pro tip: Let the herb oil rest for at least an hour. Simply pour it over the still-hot food after grilling – and you're done! Instead of parsley, you can also use other fresh herbs, such as basil, thyme, or rosemary, depending on your taste.
Marinade for meat lovers
This marinade is simply perfect for steaks and is quick and easy to make. You'll need:
• 1 clove of garlic
• 1 tbsp thyme
• ½ tbsp chili powder
• ½ tsp black pepper
• 1 teaspoon sugar
• ½ tbsp salt
Crush the garlic with a pinch of salt in a mortar and pestle until it forms a paste. Add the remaining spices to the garlic paste. Place the steak or other food you're grilling in a deep plate and spread the paste over it. Cover with cling film and refrigerate for at least 2 hours, or preferably overnight. Eugen recommends taking the marinated meat out of the refrigerator for about an hour before grilling to avoid thermal shock.
Aioli à la Eugen
Garlic cream is a popular classic dip. And rightly so, says Eugen. Simply with fresh baguette, with vegetables, or grilled meat or fish—perfect! Good to know: Aioli keeps in the refrigerator for about a week, making it perfect for multiple barbecues.
• 2 egg yolks
• 2-3 cloves of garlic
• approx. 300 ml sunflower oil
• 1 tablespoon honey
• 1 tablespoon mustard
• Juice of one lemon
• Salt and pepper (as needed)
For a successful aioli, all ingredients should be at the same temperature. Add everything to a large, narrow container with a little salt and pepper to start with, and let it stand for a while so the ingredients reach roughly the same temperature and the aioli doesn't curdle. Take a hand mixer and set it at the bottom of the container on the lowest setting. Slowly pull the mixer up until all the oil is incorporated. If your mixer doesn't have a speed control, don't mix the ingredients, just pulse the mixer in two-second intervals. Season with salt and pepper as desired, then chill in the refrigerator until ready to serve. Done.
