Red Provence Sauce

Ingredients for 1 servings:

• 150 ml tomato ketchup
• 4 tbsp capers, in brine
• 3 shallots
• 2 bunches of chives
• 75 ml cream
• 1 tsp rosemary, chopped
• 2 eggs, hard-boiled
• 2 garlic cloves
• 75 ml oil, tasteless
• 3 tbsp vinegar (white wine vinegar)
• 1 tbsp balsamic vinegar
• Sea salt

Instructions

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

Goes well with grilled or fondue

Drain the capers and roughly chop them. Peel the shallots and dice very finely. Chop the chives. Mix the ketchup, capers, shallots, chives, and rosemary. Peel and finely chop the eggs, and peel and finely chop the garlic. Stir the eggs, cream, garlic, oil, and balsamic vinegar into the sauce just before serving and season with sea salt.