Egg and chervil sauce recipe
Egg and Chervil Sauce recipeThis article was published by: Matthew
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|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|
InstructionsToast 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.
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Egg and chervil sauce recipe
Recipe type: xarchivex
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