Tyrolean Bozner Sauce Recipes
TYROLEAN BOZNER SAUCE
This is a specialty sauce originating in South Tyrol in the town of Bolzano, in the Italian Alps. Serve Bozner Sauce over fresh white asparagus spears. Note: Measurements are approximate. If you would like a lighter version of this sauce, you can stir in a small container (about 6 ounces) of plain yogurt. Enjoy!
Provided by BecR2400
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the cooled hardboiled eggs and separate the egg whites from the yolks.
- Press the yolks through a fine mesh strainer into a medium bowl. Combine the yolks with a tablespoon of mustard (I use Dijon); season to taste with salt and pepper. Drizzle about 2/3 to 3/4 cup of vegetable oil in a continuous stream, whisking all the while, until sauce is smooth, thick and velvety.
- Whisk in 1 teaspoon of vinegar and the juice from 1/4 to 1/2 of a lemon (again, to taste).
- Finely chop the egg whites and whisk them into the sauce. Whisk in about 1/4 cup (or less) of finely chopped fresh chives.
Nutrition Facts : Calories 71.6, Fat 4.8, SaturatedFat 1.4, Cholesterol 164.1, Sodium 97.2, Carbohydrate 0.8, Fiber 0.2, Sugar 0.6, Protein 5.8
BOZNER SAUCE
The simple and delicious classic recipe of the South Tyrolean cuisine in combination with asparagus
Provided by Tourist office Partschins/Parcines
Time 25m
Number Of Ingredients 1
Steps:
- Mix the egg yolk with mustard and stir slowly with the oil to a mayonnaise. Add the natural yoghurt, chop the boiled eggs finely, season with lemon juice, salt and pepper and refine with chives. TIP: If the Boznersauce is too firm, add 1-2 tablespoons of pickle water.
WHITE ASPARAGUS IN WHITE SAUCE
Make and share this White Asparagus in White Sauce recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain asparagus spears, reserving 1/2 cup of the liquid.
- Heat margarine in a saucepan.
- Add flour; blend.
- Gradually pour in asparagus liquid and milk.
- Stir constantly over low heat until sauce thickens and bubbles.
- Add cooked ham and seasonings.
- Gently stir in asparagus spears; heat through but do not boil.
- Serve in preheated serving dish.
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