Pietras Bozen Sauce with Asparagus
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 egg (s), hard-boiled
- 1 teaspoon mustard
- 1 teaspoon lemon juice
- 125 ml vegetable oil (neutral good, e.g. rapeseed oil)
- Salt and pepper, from the mill
- 2 tablespoon vinegar, (good white wine or sherry vinegar)
- 2 tablespoon chives, cut into fine rolls and
- 1 teaspoon parsley, smooth, finely chopped or instead
- 3 tablespoon wild garlic, finely chopped, also more
Print Recipe
Pin Recipe Instructions
- Mix the yolks of the boiled eggs with 1 teaspoon each of mustard and lemon juice until smooth, ideally with a magic wand in a tall blender or directly in a tall glass with a twist-off lid. Pour in about 125 ml of oil in a thin stream, stirring constantly, until it looks like mayonnaise. Mix with salt and pepper from the mill, 2 tablespoons of vinegar, the finely chopped herbs and the medium-coarsely chopped egg white.
- Leftovers - which are unlikely - can be stored in the twist-off jar 2-3 in the refrigerator.
- It goes even faster with ready-made mayonnaise, but does not have the advantage of being able to use Easter eggs.
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