Ingredientsserves 4 Personen
|4 piece||Schrofen-Klöpfer/Cervelat sausages|
|200 g||«Der scharfe Maxx», grated with a potato grater|
|4 piece||gherkins cut into discs|
|1/4||Chinese cabbage, finely sliced|
|4 piece||spring onions, cut into segments|
|4 tbsp||chopped chives|
|4 tbsp||sliced parsley|
|2 piece||onions, sliced|
|2 piece||garlic cloves|
|2 tbsp||Meaux mustard seeds|
|1 tbsp||Dijon mustard|
|2 dl||chicken stock light|
|20 piece||basil leaves|
|50 g||egg yolk, fresh|
|1 dl||sherry vinegar|
|1 dl||Kressi vinegar|
|1 dl||white balsamic|
|3 dl||Tuscan olive oil|
|7 dl||sunflower oil|
|salt, white pepper, still mineral water|
Halve the sausages lengthways and cut into thin discs.
Mix all the ingredients, adding the salad dressing to taste. Garnish with chopped chives.
Boil together the first six ingredients and leave to cool.
Combine the basil, egg yolk, vinegar, and cooled ingredients in a large mixing bowl.
Slowly mix them together with the oils to form a creamy sauce. Season the mixture and, if necessary, dilute it with mineral water.
Pour the dressing into bottles and store in the fridge. Shake well before use!
Makes approx. 1.5l of salad dressing
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