Bozner Sauce Bozner Sauce

Bozner Sauce

The simple and delicious classic recipe of the South Tyrolean cuisine in combination with asparagus

15 Min
10 Min
For 4 people

4 hard boiled eggs
1 egg yolk
1 tsp. mustard
200 ml sunflower seed oil or olive oil
2 tablespoons natural yoghurt
Salt, pepper
1 dash of lemon juice
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.
Recipe by: Tourist office Partschins/Parcines
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