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schnittlauchsauce (chive sauce)

dressings / sauces | makes about a litre
(see picture: pouring dish, far back, left)
1 Cut eggs in half and remove yolks. Finely chop half the whites and discard the other half. Soak bread in milk for a few minutes before squeezing dry. Reserve 4–8 tablespoons of the milk. In a food processor combine the bread, raw yolks, cooked yolks, vinegar, mustard and a generous seasoning of salt and pepper. Process to a smooth paste before adding the oil in a steady stream. If very thick add a little of the reserved milk. Adjust seasoning then stir in the chives and egg white.


Recipe by Plachutta restaurant, Vienna, Photography by Lisa Linder
• from Jamie Magazine issue 4