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Fondue – sauce with egg

updated

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Ingredients for 6 servings:

  • 2 eggs
  • 200 g cream cheese with herbs
  • 100 g cream
  • 100 g sour cream
  • 1 tsp curry
  • 1 pinch of chili powder
  • Salt
  • pepper
  • some broth, granulated
  • 1 pinch(s) of sugar
  • 1 tbsp parsley, chopped

Instructions

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

also goes well with grilled food or as a spread and vegetable dip

Hard-boil the eggs, rinse, and peel. Whisk the cream cheese with the cream and sour cream until smooth. Season to taste with curry powder, chili powder, salt, pepper, granulated stock, and sugar. Chop the eggs into small pieces and stir them into the sauce with the parsley.

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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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