eggsauce2

FANCY EGG SAUCE

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Recipe featured on bthings.me

The French call it Sauce Ravigote, while others refer to it as a hard-boiled egg mayonnaise. I consider this a fancy addition to the lunch or dinner table – served with steamed green beans or asparagus, griddled leeks and a crusty piece of bread. Traditionally this sauce is also served with cold meats and fish.

Ingredients

  • 3 hard-boiled eggs
  • 3 Tbsp (45ml) red wine vinegar
  • 1 tsp (5ml) wholegrain mustard
  • ½ C (125ml) extra virgin olive oil
  • 2 Tbsp (30ml) flat leaf parsley, chopped
  • 2 Tbsp (30ml) chives, chopped
  • 2 Tbsp (30ml) thyme, chopped
  • 2 Tbsp (30ml) capers or gherkins, chopped
  • Salt and Black Pepper

Instructions

  • 1. Separate yolks and white of the hard-boiled eggs. Chop the egg whites and set aside.
  • 2. Mash the yolk with a fork and whisk in the vinegar and mustard.
  • 3. Keep whisking and slowly drizzle in the olive oil. The sauce will emulsify like a mayonnaise.
  • 4. Add the chopped egg white, chopped herbs and capers to the sauce. Gently fold together.
  • 5. Season to with salt and ground black pepper.
  • 6. Serve at room temperature. The sauce will last 2-3 days in the fridge.

Instructions

  • 1. Separate yolks and white of the hard-boiled eggs. Chop the egg whites and set aside.
  • 2. Mash the yolk with a fork and whisk in the vinegar and mustard.
  • 3. Keep whisking and slowly drizzle in the olive oil. The sauce will emulsify like a mayonnaise.
  • 4. Add the chopped egg white, chopped herbs and capers to the sauce. Gently fold together.
  • 5. Season to with salt and ground black pepper.
  • 6. Serve at room temperature. The sauce will last 2-3 days in the fridge.
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About Chef

Billie Lambrechts

A new-comer to the Cape Town foodie scene, Billie spent her formative years around the kitchen table. For her, cooking is all about a passion for good food and ...