Vinaigrette sauce with parsley and egg whites
4 servings
20 minutes
This vinaigrette sauce is an elegant blend of French classic and fresh notes. Its base is a rich mixture of egg yolks, mustard, and white wine vinegar, harmoniously combined with drops of golden oil. Chopped egg whites add special texture and lightness, while aromatic parsley brings freshness. The taste is delicate, with a spicy sharpness from the mustard and a soft acidity from the vinegar, perfectly complementing fresh vegetables, seafood, and meat dishes. The author's interpretation of the traditional vinaigrette makes it a versatile addition to festive and everyday tables.
1
Boil the eggs hard, cut them in half, and extract the yolks. Finely chop the whites and set aside.
- Chicken egg: 2 pieces
2
Mix the yolks with mustard using a spoon, add vinegar, then slowly pour in olive oil while constantly whisking the mixture. When the mixture is homogeneous, add salt to taste.
- Chicken egg: 2 pieces
- Dijon mustard: 1 teaspoon
- White wine vinegar: 1 tablespoon
- Sunflower oil: 300 ml
- Salt: to taste
3
Before serving, mix in finely chopped parsley and egg whites. Serve in a sauceboat.
- Chicken egg: 2 pieces
- Parsley: 1 bunch
