Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: BecR
Servings: 4
This is a specialty sauce originating in South Tyrol in the town of Balzano, in the Italian Alps. Serve Bozner Sauce over fresh white asparagus spears. Note: Measurements are approximate. If you would like a lighter version of this sauce, you can stir in a small container (about 6 ounces) of plain yogurt. Enjoy!
4 hardboiled egg
1 or 2 tablespoon Dijon mustard, to taste
salt and pepper
vegetable oil
1 teaspoon white wine vinegar
juice from ¼ to ½ of a lemon, to taste
¼ cup finely chopped fresh chives or less, to taste
Peel the cooled hardboiled eggs and separate the egg whites from the yolks. Press the yolks through a fine mesh strainer into a medium bowl. Combine the yolks with a tablespoon of mustard (I use Dijon); season to taste with salt and pepper. Drizzle about ⅔ to ¾ cup of vegetable oil in a continuous stream, whisking all the while, until sauce is smooth, thick and velvety. Whisk in 1 teaspoon of vinegar and the juice from ¼ to ½ of a lemon (again, to taste). Finely chop the egg whites and whisk them into the sauce. Whisk in about ¼ cup (or less) of finely chopped fresh chives.