John Myers
Sauces: Egg Sauce, Second
The perfect sauces: egg sauce, second recipe with a picture and simple step-by-step instructions.
- 50 ml Room temperature milk
- 80 ml Extra virgin olive oil, ca specification
- 1 teaspoon Mustard medium hot
- 1 teaspoon Sugar
- 3 piece Hard-Boiled eggs
- 2 piece Spring onions
- Salt and pepper
- 1 tablespoon White wine vinegar
- Put the milk in a tall container and froth up with the magic wand. Slowly add the oil and continue whisking until the mixture slowly becomes creamy.
- Peel the eggs and separate the egg whites from the yolks. Add the egg yolks, mustard, vinegar and the spices to the milk mixture and mix well.
- Peel the spring onions and cut the greens into rings and the tuber into cubes. Mix with the sauce. Do the same with the remaining egg white – dice finely and stir into the sauce.
- Season to taste with salt and pepper. Possibly add sugar and vinegar.
- They can be served with: asparagus, breaded vegetables, simply for dipping, with fondue or with baked fish. Leftovers can be combined well with potato salad.
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