Best Tyrolean Bozner Sauce Recipes

BEARNAISE SAUCE

Bearnaise Sauce image

Provided by Tyler Florence

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

Steps:

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
Serve with Veal Oscar (see recipe).

TYROLEAN BOZNER SAUCE

Tyrolean Bozner Sauce image

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

Ingredients

4 hardboiled egg
1 -2 tablespoon Dijon mustard (to taste)
salt and pepper
vegetable oil
1 teaspoon white wine vinegar
fresh squeezed lemon juice (the juice from 1/4 to 1/2 of a lemon, to taste)
1/4 cup finely chopped fresh chives (or less, to taste)

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

BOZNER SAUCE

Bozner Sauce image

The simple and delicious classic recipe of the South Tyrolean cuisine in combination with asparagus

Provided by Tourist office Partschins/Parcines

Time 25m

Number Of Ingredients 1

Ingredients

For 4 people 4 hard boiled eggs 1 egg yolk 1 tsp. mustard 200 ml sunflower seed oil or olive oil 2 tablespoons natural yoghurt Chives Salt, pepper 1 dash of lemon juice

Steps:

Mix the egg yolk with mustard and stir slowly with the oil to a mayonnaise. Add the natural yoghurt, chop the boiled eggs finely, season with lemon juice, salt and pepper and refine with chives. TIP: If the Boznersauce is too firm, add 1-2 tablespoons of pickle water.

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