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Bozen sauce

updated

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Ingredients for 4 servings:

  • 4 eggs
  • 1 tbsp mustard
  • 1 tbsp lemon juice, freshly squeezed
  • ⅛ liter olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp chives, fresh, cut into rolls
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp Parmesan, freshly grated
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

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

delicious with cooked asparagus

Hard-boil the eggs, rinse in cold water, peel, and strain the yolks through a fine sieve. Finely chop the egg whites. Add the mustard, lemon juice, vinegar, and Parmesan cheese and mix well. Season with salt, pepper, and sugar. Finely chop the chives and parsley and add them. Finally, slowly stir in the olive oil.

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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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