Ingredients for Tyrolean Bozner Sauce
- Hardboiled Egg
- Dijon Mustard
- Salt And Pepper
- 2/3 to 3/4 cup (160-180ml) vegetable oil
- White Wine Vinegar
- Lemon Juice
- 1/4 cup (approximately 15g) finely chopped fresh chives
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How to Make Tyrolean Bozner Sauce
- Hard-boil 2 large eggs until cooked through. Allow to cool completely.
- Peel the cooled hard-boiled eggs and separate the egg whites from the yolks.
- Press the 2 egg yolks through a fine-mesh sieve into a medium bowl.
- Add 1 tablespoon Dijon mustard to the yolks.
- Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- With a whisk, slowly drizzle in 2/3 to 3/4 cup (160-180ml) of high-quality vegetable oil in a thin, continuous stream, whisking constantly until the sauce emulsifies and becomes thick and creamy.
- Whisk in 1 teaspoon white wine vinegar and the juice of 1/4 to 1/2 a lemon (about 1-2 tablespoons).
- Finely chop the 2 egg whites and gently fold them into the sauce.
- Stir in 1/4 cup (approximately 15g) of finely chopped fresh chives.
- (Optional) For a lighter sauce, stir in 6 ounces (170g) of plain Greek yogurt.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
7g
Carbs
0g
