INGREDIENT
- 2 EGG
- 5 DL COOKING OIL
- 2 MSK RED WINE VINEGAR
- 3 ST PRESSED GARLIC SEGMENTS
- CHIVE
FLAVOURED WITH:
- 2 1/2 TSK DIJONSENAP
- 1/2 TSK black pepper
- 1 TSK SALT
COOK UP WATER IN A SKILLET.
ADD eggs IN BOILING WATER. COOK EXACT 3 MINUTES.
REMOVE the eggs and RUN COURT LITTLE in blender.
FILL UP cooking oil IN A PITCHER AND 2 MSK VINEGAR IN A CUP.
STRAIN oil and vinegar ALTERNATELY slowly in a thin stream while whipping (In the mixer).
END OF THE PECK CHIVE AND RUN DOWN THERE in the blender
ADD FLAVOURED ARNA in the sauce.
KEEP IN BOTTLE with closely fitting lids IN REFRIGERATOR
SHALL THEN EAT COLD FOR SALMON AND BARBECUE.
ENJOY!