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Vinaigrette Sauce
Sauces and Marinades • French
0
0
Time
15 minutes
Ingredients
9
Servings
2
Description
Serve the sauce with cold fish, pork, and hot boiled pork and veal legs.
Ingredients
- Egg white 1 piece
- Vinegar essence 3 tablespoons
- Vegetable Oil 2 tablespoons
- Capers 0.5 tablespoons
- Onion 0.5 head
- Parsley 0 oz
- Courgette 0.5 piece
- Tarragon 0.25 tablespoons
- Sugar 0.5 teaspoons
Step-by-Step Guide
Step 1
Pass the yolks of hard-boiled eggs through a sieve, mash in a porcelain or earthenware bowl with salt, pepper, and oil into a thick mass, then dilute with vinegar and add finely chopped egg whites, onion, capers, as well as chopped parsley, tarragon, and cucumber cut into very small cubes.
Step 2
Mix everything together.
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