1/3 Photos of Tyrolean Bozner Sauce
This is a specialty sauce originating in South Tyrol in the town of Bolzano, in the Italian Alps. Serve Bozner Sauce over fresh white asparagus spears. Note: Measurements are approximate. If you would like a lighter version of this sauce, you can stir in a small container (about 6 ounces) of plain yogurt. Enjoy!
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- 1Peel the cooled hardboiled eggs and separate the egg whites from the yolks.
- 2Press the yolks through a fine mesh strainer into a medium bowl. Combine the yolks with a tablespoon of mustard (I use Dijon); season to taste with salt and pepper. Drizzle about 2/3 to 3/4 cup of vegetable oil in a continuous stream, whisking all the while, until sauce is smooth, thick and velvety.
- 3Whisk in 1 teaspoon of vinegar and the juice from 1/4 to 1/2 of a lemon (again, to taste).
- 4Finely chop the egg whites and whisk them into the sauce. Whisk in about 1/4 cup (or less) of finely chopped fresh chives.
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Nutritional Facts for Tyrolean Bozner Sauce
Serving Size: 1 (62 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 71.6
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 1.4 g
- Cholesterol 164.1 mg
- Sodium 97.2 mg
- Total Carbohydrate 0.8 g
- Dietary Fiber 0.2 g
- Sugars 0.5 g
- Protein 5.8 g
The following items or measurements are not included:
white wine vinegar