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egg sauce

updated

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Ingredients for 4 servings:

  • 5 eggs, hard-boiled
  • 2 tbsp vinegar
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • 1 pinch(s) of sugar
  • 100 ml oil, tasteless
  • Vegetable broth or asparagus stock
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

very good with asparagus

Peel the hard-boiled eggs and remove the yolks. Finely chop the egg whites. Place the yolks in a mixing bowl and mix with the vinegar, oil, lemon juice, and mustard. I always do this with an immersion blender; if you don’t have one, finely mash the egg yolks first. Add enough vegetable broth or asparagus stock until the sauce reaches the desired consistency. Mix the finely chopped egg whites into the sauce and season with salt, pepper, and sugar.

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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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