Chive sauce
Instructions
Pour the milk in a bowl and soak the bread yourself, you have deprived of crust.
When softened, remove from the Pan, squeeze it well, then pass through a sieve with hard boiled egg yolks, collecting the proceeds into a bowl.
Place into the Blender jar raw egg yolks, a pinch of salt, ground white pepper, a pinch of sugar, one of the tarragon mustard and a few drops of vinegar; operate the device, adding little by little olive oil: you have to work as ingredients in the preparation of mayonnaise.
Transfer the mixture into the bowl with the yolks and firm bread and stir carefully until the sauce is smooth.
At this point add the finely chopped chives and serve.
This sauce is traditionally served in Austria with the boiled meat, but it is also excellent with other dishes such as Fondue bourguignonne.
Ingredients and dosing for 4 persons
- 100 g of white bread
- 25 cl of milk
- 2 hard-boiled egg yolks
- 2 egg yolks
- Salt
- White pepper
- Few drops of wine vinegar
- 1 pinch of the tarragon mustard
- 1 pinch of sugar
- 40 cl of olive oil
- 2 tablespoons of chopped chives