Sauce Verte / Sauce Verte

1 pasteurized egg yolk

1 teaspoon Dijon mustard

Juice from ¼ lemon

1 teaspoon sherry vinegar

1 garlic clove

Sunflower oil

3 tablespoons sour cream 18 %

1/2 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon sugar

1 small handful of chives

1 small handful of dill

1 small handful of parsley

5 leaves of basil

Whip egg yolk, Dijon mustard, lemon, sherry vinegar, and the pressed garlic into a mass.

Add sunflower oil, until you get a creamy mayonnaise.

Crush salt and pepper in a mortar; and mix it with sour cream and sugar.

Turn the chopped spices into it; and serve the sauce.

1 pasteuriseret æggeblomme

1 ts dijonsennep

Saften af ¼ citron

1 ts sherryeddike

1 fed hvidløg

Solsikkeolie

3 ss creme fraiche 18 %

1/2 ts salt

1/4 ts hvid peber

1 ts sukker

1 lille bundt purløg

1 lille bundt dild

1 lille bundt persille

5 blade basilikum

Æggeblomme, dijonsennep, citron, sherryeddike og hvidløg piskes sammen.

Olie tilføjes indtil, man opnår en cremet mayonnaise.

Salt og peber knuses i en morter og blandes i sammen med creme fraiche og sukker.

De hakkede krydderurter røres i, og saucen kan serveres.