Sour Cream Sauce with Egg Yolk and Mustard
Rich in dairy fat and egg-yolk choline, this sauce adds satiety to salads, vegetables, and appetizers. Mustard gives gentle sharpness and helps round out the flavor without extra sugar or strong acidity.
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Kitchen: French
Goes well with: Appetizers, Vegetables, Vegetable side dishes, Salads
Difficulty: very simple
800
Digestion time: 3 hour
Complete protein: ✔
Boil the egg (1 piece, about 50 g) for 10 minutes, cool, and peel. Separate the yolk; use the white in a salad or another snack.
Mash the yolk with a fork and mix with sour cream (200 g), Dijon mustard (5 g), salt to taste, and black pepper to taste. For a smoother texture, blend the sauce for 20-30 seconds.
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