Austrian hot sauce with rye toast and pickled red onion
4 servings
60 minutes
Austrian spicy sauce with rye toasts and pickled red onion is a refined dish of Austrian cuisine that combines the tenderness of butter with the spiciness of spices. Its roots trace back to Central European gastronomic traditions, where the balance between rich and spicy flavors is valued. The sauce has a creamy consistency with a slight tang from yogurt and wine vinegar, while garlic and paprika add a pleasant heat. It is served with rye toasts that complement its rich flavor, and pickled red onion adds freshness and crunch. This dish is perfect as an exquisite appetizer or accompaniment to meat and fish dishes, creating a harmony of flavors worthy of Austria's finest culinary traditions.
1
Crush the garlic with 1/2 tsp of salt in a mortar until it becomes a paste. Using an electric mixer, beat the butter in a medium bowl until smooth.
- Garlic: 0.5 clove
- Coarse salt: 0.5 teaspoon
- Butter: 200 g
2
Add the garlic mixture and the other 6 ingredients, mix well. Add salt or vinegar to taste. Let it sit at room temperature for 1 hour. Stir before use.
- Garlic: 0.5 clove
- Coarse salt: 0.5 teaspoon
- Plain (natural) yoghurt: 240 g
- Cornichons (gherkins): 3 pieces
- Chopped chives: 2 tablespoons
- Onion: 20 g
- Sweet paprika: 1 tablespoon
- Wine vinegar: 1.5 teaspoon
- Hot paprika: 0.3 teaspoon
- Coarse salt: 0.5 teaspoon
- Wine vinegar: 1.5 teaspoon
3
Serve with rye toasts and pickled red onions.
- Rye bread: to taste
- Red onion: 1 piece