TYROLEAN BOZNER SAUCE
This is a specialty sauce originating in South Tyrol in the town of Bolzano, 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!
Provided by BecR2400
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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 2/3 to 3/4 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 1/4 to 1/2 of a lemon (again, to taste).
- Finely chop the egg whites and whisk them into the sauce. Whisk in about 1/4 cup (or less) of finely chopped fresh chives.
Nutrition Facts : Calories 71.6, Fat 4.8, SaturatedFat 1.4, Cholesterol 164.1, Sodium 97.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.6, Protein 5.8
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