Boiled egg sauce and capers
Boiled egg sauce and capers
Boiled egg sauce and capers
5
1
Stefano Moraschini
Firm eggs, remove the shells and mash egg yolks and whites separately.
Finely chop the herbs; mince capers and gherkins.
In a bowl, put the egg yolks, mustard, salt and pepper; Add the vinegar and mix combining flush the oil until you get a creamy consistency.
Combine herbs, capers, gherkins and egg whites.
Mix.
Accompanies fish baked, grilled, steam.
Calories calculation
Calories amount per person:
542
Ingredients and dosing for 6 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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