Sauce Aigrelette

Name: Sauce Aigrelette (Sauce aigrelette)
Cook time: 30 min
Total time: 30 min
Yield: For four people
Cuisine: French
Ingredients: 1 egg yolk; 1 teaspoon mustard; 4 tablespoons oil of arachide; 2 tablespoons olive oil; 2 tablespoons soya oil; 1 tablespoon white wine vinegar; 125 ml (14½ fl. oz) aromatic white wine court-bouillon; a squeeze of lemon juice; 1 tablespoon each tarragon, chervil and chives, finely chopped; 1 tablespoon each tarragon, chervil and chives, finely chopped; 1 tablespoon each tarragon, chervil and chives, finely chopped; salt, freshly ground pepper; salt, freshly ground pepper

Sauce aigrelette

Preparation info

For
four
people

Difficulty
Easy
Ready in
30 min

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 egg yolk
1 teaspoon mustard
4 tablespoons oil of ara

Europe
France
Sauce
Gluten-free
Vegetarian
Summer

Method

Make a mayonnaise in the usual way with the egg yolk, mustard and the different oils.

Then make the mayonnaise into a more fluid sauce by adding the white wine vinegar, court-bouillon and lemon juice. Stir in the fresh herbs and season with salt and pepper.

The sauce should be light and should not stick to the spoon. Vary the quantities of the various ingredients to chang