Bolzano sauce

Ingredients for 4 servings:

• 2 eggs
• 2 tsp mustard
• 150 ml sunflower oil or rapeseed oil, neutral
• 1 tsp white wine vinegar
• 2 tbsp meat broth
• 1 tbsp chives, finely chopped
• Salt and pepper, white, from the mill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Recipe from South Tyrol – tastes delicious with asparagus

Boil the eggs for 7 minutes, then rinse in cold water, peel, and separate the yolks from the egg whites. In a bowl, whisk the egg yolks with the mustard, salt, pepper, and hot meat broth. Then slowly and vigorously stir in the oil. Season with the white wine vinegar and stir in the chives and finely chopped egg whites. Serve the Bozen sauce with fresh asparagus.