Vinaigrette Sauce with Egg and Parsley
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Sauces and Marinades | Author's cuisine
⏳ Time
20 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Vinaigrette Sauce with Egg and Parsley
Ingredients
- Champagne Vinegar - 3 tablespoons
- Safflower Oil - 4 fl oz
- Chicken Broth - 6 fl oz
- Chicken Egg - 1 piece
- Parsley - 1 bunch
- Scallions - 0.2 oz
- Salt - to taste
Step by Step guide
Step 1
Pour the sauce into a bowl and add salt. Then, while constantly whisking the mixture, slowly pour in the sunflower oil. Add the broth in the same manner.
Step 2
Boil the egg hard, finely chop it, as well as the parsley and onion, and add everything to the sauce before serving. Serve in a sauceboat.
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