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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
  • 150 gr Extra virgin olive oil
  • 30 gr Vinegar
  • 50 gr savory Mustard
  • 1 nr Egg
  • 10 gr Parsley
  • 2 gr Salt
Preparation for 4 persons step
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)
Well, now turn the knob and set the speed indicated in the following step.
Vento has to blend at speed 10 for 30 seconds
Now press STOP to end the blending.
Pour the sauce into a jar. Enjoy when needed!
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