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Egg sauce Rating average       PreviewIngredientsPreparation
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0 0 209 Kcal Recipe card 10 Minutes

A new sauce perfect to season your salads or your stewed vegetables

Chef Luca Daniele
Ingredients for 4 persons
  • 1 nr Egg
  • 150 gr Extra virgin olive oil
  • 2 gr Salt
  • 50 gr savory Mustard
  • 10 gr Parsley
  • 30 gr Vinegar
Preparation for 4 persons step
1
Boil the egg. When ready, peel it.

Place all the ingredients into Vento jar:
Egg: 1 nr
Parsley: 10 gr (0,35 Oz)
Mustard: 50 gr (1,75 Oz)
Olive oil: 150 gr (5,25 Oz)
Vinegar: 30 gr (1,05 Oz)
Salt: 2 gr (0,07 Oz)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento has to blend at speed 10 for 30 seconds
Now press STOP to end the blending.
step
3
Pour the sauce into a jar. Enjoy when needed!
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