Sauce Abano
Recipe: #19216
May 22, 2015
Categories: Sauce, Savory Sauces, Eggs, Italian, Gluten-Free Low Carbohydrate, Non-Dairy, Vegetarian, Oil, Herbs, more
"Adapted from the Nero Wolfe cookbook. This is a sauce for cold beef. This could also be made in a blender or food processor."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (120.8 g)
- Calories 526.9
- Total Fat - 56.8 g
- Saturated Fat - 8.3 g
- Cholesterol - 104.2 mg
- Sodium - 287.7 mg
- Total Carbohydrate - 1.3 g
- Dietary Fiber - 0.6 g
- Sugars - 0.4 g
- Protein - 4.1 g
- Calcium - 31.2 mg
- Iron - 1.1 mg
- Vitamin C - 8.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Blend egg yolks with mustard, salt, pepper, and 1/4 cup oil.
Step 2
Beat with a wire whisk until it becomes a paste.
Step 3
Slowly add remaining oil, beating constantly.
Step 4
Add tarragon vinegar and stir vigorously.
Step 5
Stir in gherkins, capers, parsley, chervil and tomato paste .
Step 6
Sauce should have the consistency of mayonnaise.
Step 7
Fold egg whites into sauce and serve over meat.
Tips
No special items needed.
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