How to Make Your Own Healthy Rose Sauce at Home (RECIPE INCLUDED)
August 8, 2022
A month ago rose sauce lady Chef Pia went viral on TikTok after she posted several videos of her homemade sauce on top of fried chicken, tacos and other food items. She didn’t tell people what it tasted like, and that created a buzz around the sauce. She then gained over 80,000 TikTok followers and over 3 million likes.
You’ve probably seen YouTube videos of sauce reviews, or even DIY pink sauce recipes from Chef Pia’s recipe. Karlie Pia’s pink sauce ingredients include sunflower oil, garlic, honey and chili, and she also added dragon fruit/pitaya to give it a pink color.
Even if you haven’t seen the sauce but are fascinated by the idea of pink sauce for food, we’re going to give you three pink sauce recipes that you can use in tacos, pasta, and everything else – it’s up to you. selection of taste buds. A good blender will help you prepare a smooth sauce. If you don’t have it, then Flyer Best Buy Canada has a number of available options to choose from. You can also purchase beautiful jars for storing rose sauce. Let’s move on to the recipes for pink sauce.
Creams with fried garlic and beets
This recipe combines roasted garlic, beetroot and fresh dill tossed in homemade ranch dressing for a creamy sauce.This pink sauce is perfect as an accompaniment to a salad or taco. It can also be used for snacks like potato tortillas, chicken cutlets, or french fries.
Mayonnaise (½ cup)
Plain Greek yogurt (½ cup)
Sour cream (½ cup)
Buttermilk (⅓ cup)
Parsley (¼ cup)
1 tablespoon chopped green onion
1 tablespoon dried dill
2 garlic cloves
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/8 teaspoon black pepper
½ cup ranch sauce
1 garlic clove
½ roasted beetroot
¼ cup sour cream
¼ cup heavy cream
Drizzle beets and garlic separately with olive oil. Wrap them in aluminum foil and bake for 50 minutes.
Mix together all the ingredients for the ranch dressing. Be sure to mash the garlic with a fork so that there are no large pieces in the dressing.
Combine the ranch dressing, roasted garlic beets, heavy cream and sour cream in a blender. If you want it to be more creamy, add buttermilk.
Serve with your choice of food.
Store the rest (can be stored up to 5 days).
Italian Pasta with Rose Sauce / Pasta Parma Rosa
A mixture of white heavy whipped cream and scarlet tomato puree gives this pink tomato cream sauce its name. Depending on the ratio you use, the sauce may be more or less pink. It takes about 20 minutes to prep, making it a fantastic dish for a quick yet delicious Italian-style pasta dinner. You can also use this sauce stuffed chicken thighs or shrimp pasta.
For this recipe, we suggest short pasta such as macaroni, penne, or shells. Add bacon and Italian sausage for protein and season with parsley or herbs. You can adapt the recipe to your dietary needs if you are lactose intolerant or prefer a lighter pasta sauce. Use coconut milk for a dairy-free option, or use half and half for a light sauce.
2 tablespoons extra virgin olive oil
Tomato Puree Heavy Cream
Heat olive oil over medium heat in a large saucepan or skillet.
Add chopped onion and fry until translucent. Stir occasionally to keep the onion from burning.
Add tomato paste and tomato puree. Add salt, stir and bring the sauce to a boil.
Reduce heat to medium-low and simmer for 15 minutes.
Add cream or halve, stir to combine, and then add Parmesan cheese.
Let the sauce simmer for a few minutes, then set it aside until it’s ready to serve.
If this is a pasta dish, add the cooked pasta to the skillet and stir well until just combined (reserve ¼ cup pasta water to add to recipe). You can add some more Parmesan cheese and sprinkle with parsley or chili flakes to taste.
Be sure to simmer the sauce over low heat, over high heat the cream will separate.
If your sauce seems a bit sour, add a teaspoon of sugar to neutralize it.
You can store rose sauce in the refrigerator for several days if you don’t use it all the way.
Creamy Vegan Pink Paste
This 7-ingredient pink pasta recipe is perfect for a family lunch and a fun dinner if you have picky kids. Beets and cashews are the main characters of the show. Beets are a good source of vitamin C, potassium, and dietary fiber, and are low in calories. Cashews are an excellent source of protein and contain vitamin K, magnesium and zinc.
You will need to peel, chop and boil the beetroot ahead of time. Steam for about 18 minutes or until the skin comes off.
The cashew nuts will make the sauce creamy, but you’ll need to soak them ahead of time if you want a perfectly smooth texture. To soak, pour boiling water over raw cashews and leave for 1-2 hours. If you don’t have time, you can boil them for 15 minutes and you will get a similar result.
1 boiled beetroot
1 cup cashews
2 garlic cloves
1 teaspoon salt
2 tablespoons nutritional yeast (if you want a cheesy flavor)
¾ cup water
Using the highest speed, blend the beets, cashews, water, garlic, salt, and nutritional yeast (if using) for one minute, or until the mixture is completely smooth and creamy. If necessary, pause to scrape the edges of the bowl with a small spoon and stir again. Using the highest speed, blend the beets, cashews, water, garlic, salt, and nutritional yeast (if using) for one minute, or until the mixture is completely smooth and creamy. If necessary, pause to scrape the edges of the bowl with a small spoon and stir again.
Once the pasta is cooked, pour the mixed sauce into the pasta and stir over medium heat until everything is combined.
Sprinkle with fresh dill and serve with crumbled vegan feta cheese.