Belgian sauce
Instructions
Herbs blanched in salted water for 10 minutes, drain, chop and put them in a cloth to remove the remaining water.
Pass through a sieve and put the proceeds into a bowl where it will join the mayonnaise and crushed egg yolks.
Mix well.
Ideal for fish and crustaceans.
Ingredients and dosing for 4 persons
- 50 cl of mayonnaise
- 2 yolks of hard-boiled eggs
- 60 g of acetosella
- 60 g of spinach
- 60 g of parsley
- 60 g of chervil
- 60 g of cipollina verde