Vinaigrette Sauce with Parsley and Egg Whites
Sauces and Marinades • Author's
Description
This sauce is perfect for hot or cold fish and asparagus.
Ingredients
- Chicken Egg 2 pieces
- Dijon Mustard 1 teaspoon
- Champagne Vinegar 1 tablespoon
- Safflower Oil 10 fl oz
- Parsley 1 bunch
- Salt to taste
Step-by-Step Guide
Step 1
Boil the eggs hard, cut them in half, and extract the yolks. Finely chop the whites and set aside.
Step 2
In a bowl, mix the yolks with the mustard, add the vinegar, then, while constantly whisking the mixture, slowly pour in the sunflower oil. When the mixture becomes homogeneous, season with salt to taste.
Step 3
Before serving, fold in the finely chopped parsley and egg whites. Serve in a sauceboat.
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