The Third Man: Chive Sauce for Tafelspitz
This sauce is a traditional side dish to Tafelspitz.
- 2 slices White Bread
- 1/3 C Milk
- 2 Eggs
- 1/2 t German style Mustard
- 1/2 t White vinegar
- 1/4 t White Pepper
- 1/8 t Sugar
- 1/2 C Olive oil
- Chives (About 1-2 T after chopping)
Cut the crust off the bread and add 1/3 C Milk.
Add 1/2 t German-style Mustard to a bowl.
Add 1/2 t White Vinegar.
Add 1/8 t sugar.
Now, squeeze out some of the milk from the bread. Don't discard the milk. We'll need it in a few steps!
Put the bread into a sieve.
Working over our bowl, use your fingers to press the bread through the sieve.
In my case very little went directly into the bowl. Use a spoon to scrape off the paste on the underside of the sieve. Put it into the bowl.
Hard boil an egg. Put the yolk into the sieve and repeat the process.
I found it easier to use a spoon to force the egg through the sieve.
As with the bread, most of the egg stayed stuck onto the bottom of the sieve until I scraped it into the bowl with a spoon.
Blend the ingredients together.
Separate out the other egg. We only need the egg white. Add it to the bowl.
Now, add 1/2 C Olive Oil.
Pour in the milk we squeezed out from the bread.
Add 2-3 T of chopped chive - fresh if possible.
Here is our final sauce.
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