Provencal sauce
12 servings
15 minutes
The recipe is taken from the book "Seafood. Very simple.
1
In a thick faience bowl, add 2 raw yolks, a little salt, pepper, and a few drops of water and vinegar.
- Egg yolk: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Water: to taste
- Vinegar: 2 tablespoons
2
Mix well or whisk.
3
When the yolks combine, add 1 teaspoon of vegetable oil and a few drops of vinegar.
- Vegetable oil: 200 ml
- Vinegar: 2 tablespoons
4
Continue whisking and gradually add oil and vinegar drop by drop.
- Vegetable oil: 200 ml
- Vinegar: 2 tablespoons
5
Gradually increase the portions of oil and vinegar poured at one time.
- Vegetable oil: 200 ml
- Vinegar: 2 tablespoons
6
About 200 grams of oil and 1-2 tablespoons of table vinegar should be used.
- Vegetable oil: 200 ml
- Vinegar: 2 tablespoons
7
At the very end, when the sauce is ready, add a few drops of lemon juice and water, which will give the sauce a white color and excellent taste.
- Lemon juice: to taste
- Water: to taste
8
You can also add a few drops of crushed garlic juice or 1 teaspoon of mustard to the sauce.
- Mustard: 1 teaspoon
9
Both should be added to the raw yolk before starting to prepare the sauce.
- Mustard: 1 teaspoon
10
You can also add 1 tablespoon of fresh cucumber puree, or 1 tablespoon of tomato puree, or a bit of whipped cream.
- Tomato puree: 1 tablespoon
