Vinaigrette sauce
2 servings
15 minutes
Vinaigrette is a classic representative of French culinary tradition, embodying a balance of tenderness and spiciness. Its history begins in the gastronomic traditions of France, where exquisite flavors and subtle nuances play a key role. This sauce is characterized by its velvety texture created by mashed yolks and a rich aroma revealed through capers, fresh onions, and herbs. The light acidity of vinegar harmoniously complements the tenderness of oil, while tarragon adds refined spiciness. Vinaigrette is perfect for accompanying meat and fish dishes as well as fresh salads, enhancing the flavor's brightness and complexity. Its traditional use in French cuisine makes it an indispensable element for connoisseurs of exquisite gastronomy.
1
Pass the yolks of hard-boiled eggs through a sieve, mash in a porcelain or faience bowl with salt, pepper, and butter into a thick mass, then dilute with vinegar and add finely chopped egg whites, onion, capers, as well as parsley, tarragon, and cucumbers cut into very small cubes.
- Chicken egg: 1 piece
- Vinegar: 3 tablespoons
- Vegetable oil: 2 tablespoons
- Capers: 0.5 tablespoon
- Onion: 0.5 head
- Parsley: 5 g
- Cucumbers: 0.5 piece
- Tarragon leaves: 0.3 tablespoon
- Sugar: 0.5 teaspoon
2
Mix everything.