Bolzano Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s)
- 2 teaspoons mustard
- 150 ml sunflower oil or rapeseed oil, neutral
- 1 teaspoon white wine vinegar
- 2 tablespoon meat broth
- 1 tablespoon chives, finely chopped
- Salt and pepper, white, from the mill
Print Recipe
Pin Recipe Instructions
- Boil the eggs for 7 minutes, rinse in cold water, peel and separate the yolks from the whites.
- Mix the egg yolks with the mustard, salt, pepper and the hot meat stock in a bowl. Then slowly stir in the oil vigorously. Season with the white wine vinegar, mix in the chives and the finely chopped egg white.
- Serve the Bolzano sauce with fresh asparagus.
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