Sauce Vinaigrette a L’Oeuf

Sauce Vinaigrette à L’Oeuf (Vinaigrette & Egg Sauce) served with Salmon

Very finely chop your shallot. Add your chopped parsley and salt and pepper. Stir in the oil and vinegar and snip in a few chives. Boil your eggs for just 3 minutes and then immediately run them under cold water. Peel and scoop out the yolks and add to your sauce, stir them in. Then …

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Embracing Tradition 3 Provincial French Sauces

2 Comments / Blog / By Anneli Faiers

A good sauce can be the making of a great meal. In my mind, sauces can be difficult to master, shrouded in a mysterious, mythical sauce making secrecy that only legendary chefs are privy to. (Ok, maybe I exaggerate!!) So I thought I would explore some of the old school sauces of rural France; where …

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