Egg and chervil sauce recipe
Egg and Chervil Sauce recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
|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|
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.
ca. 15 min
Tags: recipe, Egg and chervil sauce recipe, diy, how to cook, prepare Egg and chervil sauce recipe Recipe type: xarchivexFind more recipes on thesmartcookiecook.com