Egg sauce
4 servings
25 minutes
Egg sauce is a delicate and aromatic addition to Russian cuisine dishes that combines creamy richness with spicy notes of lemon and spices. This sauce recalls traditional dressings used in the 19th century to add juiciness and depth of flavor to dishes. The recipe is based on boiled eggs soaked in melted butter, while mayonnaise adds a creamy texture. Pepper and fresh parsley contribute light spiciness and freshness. It pairs perfectly with vegetables, fish, or meat, giving them a rich and intense flavor. Easy to prepare, it can become a favorite element of the home table by combining traditional ingredients with modern culinary sophistication.
1
Boil the eggs hard, cool them in cold water, peel the shells, and chop finely.
- Chicken egg: 3 pieces
2
Melt the butter, pour it over the eggs, add pepper, salt, and lemon juice.
- Butter: 300 g
- Chili pepper: to taste
- Lemon: 50 g
3
Mix everything thoroughly, adding mayonnaise and parsley.
- Mayonnaise: 250 g
- Parsley: to taste
