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House Cribiche Sauce
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
1 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Large eggs2 unit(s)
- Extra Virgin Olive Oil100 ml
- Dijon Mustard1 teaspoon
- White wine vinegar1 tablespoon
- Salt to taste
- Freshly ground black pepper to taste
- capers1 tablespoon
- Coriander leaves1 tablespoon
- Chopped chives1 unit(s)
- Cook eggs for 7 minutes
- Separate the whites from the yolks and reserve one of the whites (the other I ate)
- Mash the yolks with the mustard and a spoon of olive oil. This sauce can be made with another oil and in a food processor. As I'm doing it with extra Virgin olive oil that I like a lot, I avoid processing or even beating it with a wire whisk to prevent it from becoming bitter. Gradually add half of the oil, stirring constantly to emulsify.
- Add the vinegar and mix well.
- Add salt and pepper and gradually add the rest of the oil or until you get the desired texture.
- Wash capers in filtered water, drain and chop. Add to the sauce. Also add the cooked and chopped egg white, the chopped coriander leaves and the chopped chives and mix everything until you get a sauce. Try and correct if needed.
- It goes very well with raw and grilled vegetables, white meat fish, cold meats and sandwiches. Use the imagination! If you're making it in advance, keep the sauce in the fridge and add the fresh herbs before serving.
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