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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