in Recipes

egg sauce

updated

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Ingredients for 1 servings:

  • 10 eggs
  • 125 ml rapeseed oil, maybe a little more
  • 4 tbsp apple cider vinegar
  • 1 bunch of chives
  • 6 sprigs parsley, flat-leaf
  • ¼ tsp sugar
  • 1 tbsp mustard
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

cold sauce, not only good with meat at Easter time

Hard-boil the eggs, rinse, and peel. Separate the egg whites and yolks. Blend the egg yolks with oil, vinegar, mustard, and sugar using a hand blender until smooth, adding a little more oil if necessary. Finely chop the egg whites and herbs, mix with the egg yolk mixture, season with salt, and spices, along with a little more vinegar if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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