Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Stock
Dressing
Utensils
One airtight bottle holding approx. 500 ml
How it's done
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Stock
Bring the stock to the boil in a pan. Remove the pan from the heat, add the shallot and garlic, leave to cool.
Dressing
Place the stock, egg yolks and all the other ingredients up to and including the pepper in a measuring cup, puree. Add the oil drop by drop to begin with, then more gradually, stirring constantly. Pour the dressing into a clean bottle, seal tightly.
| Shelf life: | Keep airtight in the fridge for approx. 2 days. |
|---|
How-tos
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