Today I want to introduce my favorite dip to you: Liptauer!
Liptauer is traditionally served in Austrian “Heurigen”; establishments, where wine from the latest harvest of the belongig vineyards are served. Usually salt sticks are dipped into Liptauer. Salt sticks or bread made of pretzel dough. Every Heurigen has its own original Liptauer-recipe, there are also family-recipes around that are regarded as “truly original”. No chance to find the one recipe that started it all though!
As my family doesn’t have a particular recipe that has been passed on from one generation to the next, I spent quite some time to figure out how to prepare this dip to get a pleasing result. After trying recipe after recipe, found online or in cook books.. none of which I regarded as good enough.. I think I have found the prefect recipe =) In fact, it’s not a recipe I have found anywhere, but rather a combination of various.
equipment: food blender is helpful, but not necessary
Liptauer (serves 2 as a main dish)
150 g Sheep Cream Cheese
1 Spring Onion (about 30 g)
1 Gherkin (about 25 g)
1/2 tsp. capers
2 Tbsp. Vegetable Oil (vergine, sunflower seed or similar)
1/2 tsp. mustard
1/2 tsp. tomato purée
1 Tbsp. paprika
1/2 tsp. chives
1/2 tsp. grated caraway
Salt & Pepper
Now, what you basically do is: chop up onion, gherkin and capers (a small food processor is really helpful here), mix it with the other ingredients and season to taste.
Serve with salt sticks or (if you want to be on the more healthy side) veggies such as pepper, cucumber or carrot sticks.
Variations
Many of the “original” recipes suggest a special sheep cream cheese called “Brimsen” (I haven’t found it in shops yet, working on it though..), if you can’t get sheep cream cheese you can use normal cream cheese and curd (half and half).
Some recipes also suggest adding anchovy paste and chilli, which is not my cup of tea, but you could give it a try :)
Who knows, maybe this is the future original recipe of my family, that will be handed from generation to the next :D
Hey Iris (oder auch Angeline), Danke für die schönen Worte über meine Orangen Petit Fours. Find’s super, dass du auch deinem Gaumen gefolgt bist und einen foodblogg gestartet hast. In Bayern haben wir auch ein ähnliches Rezept für “Obatzda”. Jeder hat natürlich sein eigenes aber meine Tante macht ihren immer mit Camembert (mit wenig Fett), Butter, ein bisschen Frischkäse, Paprika, fein geschnittene Zwiebel, Salz/ Pfeffer, un ein wenig Schnittlauch zum verzieren. Viel Spaß beim Essen und fotografieren, Martina from The Foreign Kitchen
Hallo Martina!
Ganz lieb dein Kommentar, danke schön =) Über Obatzda bin ich bei meiner Liptauer-Rezeptsuche auch gestolpert, vielleicht mach ich mal einen, würde mich schon interessieren wie der schmeckt im Vergleich zum Liptauer. ^^
Liebe Grüße,
Iris aka Angeline (vielleicht sollte ich mich doch mal auf einen Namen festlegen, ein wenig verwirrend ist es, zugegebener Weise, ja schon :-s)
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