Egg and chervil sauce recipe

Egg and Chervil Sauce recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Egg and chervil sauce recipe, recipe Rating: 4.6
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Ingredients

2	hard boiled eggs, peeled and chopped
6 tbsp	olive oil
20 g	pine nuts
20 g	freshly grated Parmesan cheese
15 g	chervil, chopped
1 clove(s)	garlic, minced
3 tbsp	vegetable stock
	salt and freshly ground black pepper

Instructions

Toast the pine nuts in a dry pan until golden.

Place the chervil, pine nuts, garlic, cheese and stock into a blender. Process until smooth, adding slowly the oil. Season to taste with salt and pepper. Transfer into a bowl and stir in the chopped eggs.

Serve with cooked asparagus.

Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a