Gastronomixs

Airy sauce of egg yolk and olive oil

A very pure sauce in which egg yolk plays the starring role, and combines with just two other ingredients to make a simple but very flavourful sauce. You can also prepare this sauce in a siphon.

Based on a creation by Cees Helder, former three-star chef of Restaurant Parkheuvel.

Airy sauce of egg yolk and olive oilEnlarge

Ingredients

175

g

egg yolks (about 7 fresh egg yolks

1.5

dl

tarragon vinegar or tarragon edik

1

dl

olive oil Picudo

Preparation method

To make in a siphon:

Serving suggestions

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