CookEat Recipe
Salsa bianca
A warm butter sauce with a little vinegar and egg yolk, intended for boiled vegetables.
Method
Steps
Step 1
Gather the ingredients: 100 g butter; 1 tablespoon flour; 1 tablespoon vinegar; 1 commercially pasteurized egg yolk; Water as needed, starting with about 150 ml; Salt and pepper to taste.
Step 2
Melt half the butter in a small saucepan. Stir in the flour and cook while stirring until light hazelnut brown.
Step 3
Gradually add water, stirring smooth after each addition. Cook gently to a smooth, loose cream consistency; do not let it boil vigorously.
Step 4
Stir in the remaining butter and the vinegar. Remove from the heat. Beat a little warm sauce into the pasteurized yolk, then stir the yolk mixture back into the sauce.
Step 5
Season and serve immediately in a sauce boat. Adjust with a little hot water if needed so the sauce pours like thin custard.
Step 6
You can use ready-to-use broth instead of water. For a smaller batch to accompany one bunch of asparagus, use 70 g butter, about 2 teaspoons each flour and vinegar, and one pasteurized yolk; adjust the liquid to the same thin-custard consistency.
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