Egg salad dressing

4 servings

10 minutes

Egg salad dressing is an elegant blend of classic European ingredients that creates a rich, velvety flavor. The origins of this sauce trace back to French cuisine, where mustard and vinegar are traditionally used for zest. In this recipe, boiled egg yolks are mixed with parmesan, tarragon, and apple cider vinegar, complemented by ketchup for a hint of sweetness and vegetable oil for a silky texture. The dressing is perfect for green salads, giving them a rich yet balanced taste. It also pairs wonderfully with cold appetizers or vegetables, transforming them into a refined gastronomic delight. The simplicity of preparation and the availability of ingredients make this sauce an excellent choice for everyday and festive dishes.

Energy value per serving

• Calories: 214.2
• Proteins: 3g
• Fats: 21.9g
• Carbohydrates: 1g

Ingredients

• Egg yolk: 2 pc
• Grated Parmesan cheese: 1 tbsp
• Mustard: 0.5 tsp
• Ketchup: 0.2 tbsp
• Tarragon vinegar: 1 tbsp
• Apple cider vinegar: 1 tbsp
• Vegetable oil: 4 tbsp

Cooking steps

1. Prepare all the ingredients.

2. Mix boiled yolks, cheese, mustard, tarragon vinegar, and ketchup.

   Required ingredients:

   • Egg yolk: 2 pieces
   • Grated Parmesan cheese: 1 tablespoon
   • Mustard: 0.5 teaspoon
   • Ketchup: 0.2 tablespoon
   • Tarragon vinegar: 1 tablespoon

3. Once the mixture is homogeneous, add salad vegetable oil and apple vinegar.

   Required ingredients:

   • Vegetable oil: 4 tablespoons
   • Apple cider vinegar: 1 tablespoon

4. Whisk to combine the vinegar and oil well with the other ingredients.