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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chill all ingredients prior to creating the sauce. | 2. Combine the shallots and the vinegar in a small bowl. | 3. Peel the hard-cooked egg and cut vertically through the middle of the egg. Scoop the yolk into another bowl. Dice the egg whites and add to the bowl with the egg yolk. | 4. Add a pinch of salt and the mustard. Whisk everything together and start to slowly add the oil drop by drop. | 5. When the sauce starts to come together, you can add the oil in a steady stream. When it's at the aioli stage, stir in the capers, pickle relish and herbs. Add the shallots, and little by little, the vinegar to your desired consistency. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	2		chopped	-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
egg	1		hard-cooked	71.5	0.36	6.28	4.755
dijon mustard	1	tablespoon		-	-	-	-
salt				-	-	-	-
vegetable oil	1 1/4	cups		2348.95	0.0	0.0	272.5
caper	1	tablespoon	rinsed chopped	1.9780000000000002	0.4205	0.203	0.07400000000000001
pickle relish	1	tablespoon		13.65	3.5025	0.225	0.069
herb	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.