SAUCE FOR VEGETABLES-SUCH AS ASPARAGUS, &c
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Vinegar
- three hard-boiled eggs
- Onion
- three tablespoonfuls of olive oil
- Cayenne pepper
- Salt
Contains
EggsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take the yolks of three hard-boiled eggs ;
- mash them on a plate with the back of a wooden spoon, and mix them with three table-spoonfuls of vinegar, a shalot or small onion minced fine, and a little salt and Cayenne pepper.
- Add three tablespoonfuls of olive oil, »nd mix the whole very well.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon