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EGG SAUCE (WITH THERMOMIX)

EGG SAUCE (WITH THERMOMIX)



This sauce can be used for salads, vegetables or seafood. It is quick and easy to prepare.

 

INGREDIENTS, THERMOMIX, TM21/31:

 

-3 boiled eggs
-1 raw egg
-150 ml olive oil
-7-10 Tbsp cooking cream
-Salt, pepper and nutmeg

 

PREPARATION:

 

1. Peel the boiled eggs, halve, give egg yolks into the mixing bowl, keep the other part
2. Place the butterfly, add the raw egg, set to speed 4 (without time / temperature)
3. Slowly add oil, mix, until a homogenous cream is the result 
4. Keep mixing at speed 4, slowly add the cream, then the  salt, pepper and nutmeg
5. Once the sauce is creamy put in a bowl, chop the white part of the eggs, decorate the the sauce, then serve

 

Copyright by: Claudia Luisa Debelius Kinsey *.
(La Coruña)

 

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