Ingredients
1 bunch roots soup
3-4 leaf spinach or lettuce
1 stalk leek
4 eggs
4 tbsp (40 ml) vegetable oil
1 tsp (5 g) tomato paste
1 tsp (5 g) red pepper
1 tsp (5 g) mustard
pinch of allspice
pinch of pepper
pinch of grated nutmeg
1/2 tsp (3 g) powdered sugar
1 lemon juice
1 cup (200 ml) broth
Method
Cleaned and finely chopped roots for soup and spinach sauté in 1 tbsp vegetable oil and a pinch of salt until soft. Once cool, rub through a sieve with a hard-boiled egg yolks, add vegetable oil and the other ingredients and the sauce was stirred in a vessel which is placed in cold water (or ice), to give a uniform mixture. Finally, the broth is added to dilute the sauce to the desired density. to Serve cold meat dishes and pickled eggs.
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Difficulty
Average
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