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!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  hardboiled egg
• 1 -2  tablespoon Dijon mustard (to taste)
•  salt and pepper
•  vegetable oil
• 1  teaspoon white wine vinegar
•  fresh squeezed lemon juice (the juice from 1/4 to 1/2 of a lemon, to taste)
• 1⁄4 cup  finely chopped fresh chives (or less, to taste)

Directions

1. Peel the cooled hardboiled eggs and separate the egg whites from the yolks.
2. Press 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.
3. Whisk in 1 teaspoon of vinegar and the juice from 1/4 to 1/2 of a lemon (again, to taste).
4. Finely chop the egg whites and whisk them into the sauce. Whisk in about 1/4 cup (or less) of finely chopped fresh chives.