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Tyrolean Bozner Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.5124
Energy (kCal)289.6
Carbohydrates (g)1.962
Total fats (g)19.1076
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the cooled hardboiled eggs and separate the egg whites from the yolks. | 2. Press the yolks through a fine mesh strainer into a medium bowl. Combine the yolks with a tablespoon of mustard (I use Dijon); season to taste with salt and pepper. Drizzle about 2/3 to 3/4 cup of vegetable oil in a continuous stream, whisking all the while, until sauce is smooth, thick and velvety. | 3. Whisk in 1 teaspoon of vinegar and the juice from 1/4 to 1/2 of a lemon (again, to taste). | 4. Finely chop the egg whites and whisk them into the sauce. Whisk in about 1/4 cup (or less) of finely chopped fresh chives. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 hardboiled 286.0 1.44 25.12 19.02
    dijon mustard 1 -2 tablespoon - - - -
    salt pepper - - - -
    vegetable oil - - - -
    white wine vinegar 1 teaspoon - - - -
    lemon juice squeezed - - - -
    chive 1/4 cup chopped 3.6 0.522 0.3924 0.0876

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



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