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Vinaigrette sauce with egg and parsley

4 servings

20 minutes

Vinaigrette sauce with egg and parsley is an original variation of the classic vinaigrette, enriched with fresh herbal notes and the tenderness of egg flavor. This sauce, despite its simplicity, has an exquisite balance of acidity from white wine vinegar, richness from sunflower oil, and depth from vegetable broth. The addition of chopped egg gives it a delicate texture, while parsley and green onion add freshness and lightness. This sauce pairs perfectly with fresh vegetables, fish, or even meat dishes, bringing harmony to their flavors. Its history is not established in culinary traditions but the idea of enriching the classic vinaigrette with additional ingredients shows a desire for experimentation and the search for new gastronomic solutions.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
337.4
kcal
2.5g
grams
35.4g
grams
2.4g
grams
Ingredients
4servings
White wine vinegar
3 
tbsp
Sunflower oil
135 
ml
Vegetable broth
175 
ml
Chicken egg
1 
pc
Parsley
1 
bunch
Green onions
5 
g
Salt
 
to taste
Cooking steps
  • 1

    Pour the sauce into a bowl and add salt. Then, while constantly whisking the mixture, slowly pour in the olive oil. Add the broth in the same way.

    Required ingredients:
    1. Salt to taste
    2. Sunflower oil135 ml
    3. Vegetable broth175 ml
  • 2

    Boil the egg hard, chop it finely, as well as the parsley and onion, and mix everything into the sauce before serving. Place it on the table in a sauceboat.

    Required ingredients:
    1. Chicken egg1 piece
    2. Parsley1 bunch
    3. Green onions5 g

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