Provençal Sauce
Sauces and Marinades • European
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Whole egg 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Water to taste
- Vinegar essence 2 tablespoons
- Vegetable Oil 5 fl oz
- Meyer Lemon Juice to taste
- Mustard Greens 1 teaspoon
- Tomato Puree 1 tablespoon
Step-by-Step Guide
Step 1
In a thick ceramic bowl, crack 2 raw yolks, add a little salt, pepper, a few drops of water, and vinegar.
Step 2
Mix vigorously or whisk.
Step 3
When the yolks combine, slowly add 1 teaspoon of vegetable oil and a few drops of vinegar.
Step 4
Continue whisking and gradually add the oil and vinegar drop by drop.
Step 5
Gradually increase the amount of oil and vinegar added at one time.
Step 6
A total of about 200 grams of oil and 1-2 tablespoons of vinegar should be used.
Step 7
At the very end, when the sauce is ready, add a few drops of lemon juice and water; this will give the sauce a white color and excellent taste.
Step 8
You can also add a few drops of crushed garlic juice or 1 teaspoon of mustard to the sauce.
Step 9
Both should be added to the raw yolk before starting to prepare the sauce.
Step 10
You can also add 1 tablespoon of fresh cucumber puree, or 1 tablespoon of tomato puree, or a little whipped cream.
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