Balkanese Sauce
From the one star french chef Patrick Asfaux
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For 6 servings
- 2 egg yolks : 1 raw (uncooked) and 1 cooked (note of the translator : taken from a boiled egg)
- 1 soup spoonful of strong mustard
- A little of grated horseradish or 1 pinch of wasabi (note of the translator : green japanese horseradish)
- 2 plain unsugared yoghurts
- 1 pinch of table salt
Progression
1/Blend the yoghurts
2/Blend in a different bowl the cooked egg yolk with the mustard and pout it into a salad bowl
3/Add, into the salad bowl, the raw egg yolk then, using a whip add progressively the blended yoghurts as you would do with oil to make a mayonnaise. Adjust the necessary quantity of table salt then add the horseradish or wasabi and mix
This sauce is very useful because you can use it with various stuff like vegetables, cold fish, cold shell fish etc etc
2/Blend in a different bowl the cooked egg yolk with the mustard and pout it into a salad bowl
3/Add, into the salad bowl, the raw egg yolk then, using a whip add progressively the blended yoghurts as you would do with oil to make a mayonnaise. Adjust the necessary quantity of table salt then add the horseradish or wasabi and mix
This sauce is very useful because you can use it with various stuff like vegetables, cold fish, cold shell fish etc etc
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