John Myers
Sauces: Bozen Sauce, Luis’s Style
The perfect sauces: bozen sauce, luis’s style recipe with a picture and simple step-by-step instructions.
- 2 piece Boiled eggs
- 2 tablespoon Mayonnaise*
- 1 piece Sour cucumber
- 0,5 teaspoon Worchester sauce
- 1 shot Lemon juice
- 1 teaspoon Mustard**
- 3 tablespoon Cream
- Salt and pepper
- 1 pinch Sugar
- 1 pinch Chopped fresh parsley
- Boil the eggs until they are waxy (approx. 7 minutes), let them cool down and peel them. Remove the egg yolks. Cut the sour cucumber (small) into very small cubes.
- Mix egg yolks with mayonnaise * (homemade here), mustard ** (fig mustard from my KB supply: fig mustard), Worchester sauce, cucumber cubes, lemon juice, salt and pepper. No lumps of egg yolk should be visible anymore.
- Mix with the cream and possibly a pinch of sugar and season again to taste.
- Finely chop the egg white and stir into the sauce.
- Here it was served with warm asparagus (cooked in lightly salted water with a little granular broth, pepper and a small piece of butter), the squeezed potatoes (second repetition) from Adefa (Batatas a murro ~ quetsch – little potatoes) and boiled ham.
- Note 6: There are many variations of this sauce and everyone in South Tyrol has a personal favorite recipe. The sauce from Luis, our host, has tasted best so far and he was happy to tell me the recipe. You can’t use sliced shallots or other fresh herbs at all.
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