Polish Egg and Herb Sauce
A source of healthy fats and protein, this sauce is rich in vitamins and minerals thanks to parsley and lemon. Its creamy texture and fresh taste make it a great complement to meat dishes.
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Kitchen: Polish
Goes well with: Appetizers, Meat dishes, Vegetables, Vegetable side dishes, Fish
Difficulty: very simple
4 kg
Digestion time: 3 hour
Complete protein: ✔
Boil eggs (100 g) hard for 9-10 minutes, cool, peel, and chop finely.
Melt butter (200 g) over low heat. Add the eggs, table salt (2 g), lemon juice from lemon (5 g), and parsley (10 g).
Warm for 2-3 minutes without a hard boil. For a smoother texture, briefly blend the sauce, leaving some egg pieces visible.
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