Red Provence Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 ml tomato ketchup
- 4 tablespoon capers, in brine
- 3 shallot (s)
- 2 bunches chives
- 75 ml cream
- 1 teaspoon rosemary, chopped
- 2 egg (s), hard-boiled
- 2 cloves garlic)
- 75 ml unflavored oil
- 3 tablespoon vinegar, (white wine vinegar)
- 1 tablespoon balsamic vinegar
- sea-salt
Print Recipe
Pin Recipe Instructions
- Drain the capers and roughly chop them. Peel the shallots and dice them very finely. Chop the chives. Mix together the ketchup, capers, shallots, chives and rosemary.
- Peel and finely chop the eggs, peel and finely chop the garlic. Just before serving, stir the eggs, cream, garlic, oil, and balsamic vinegar into the sauce and season with sea salt.
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