The 'bolzanina' sauce is a very tasty condiment, typical of the area of Bolzano, in the Trentino Alto Adige region.
It is a condiment made of eggs, oil and mustard that can make even the simplest dishes unique and extra-special!
Bolzanina sauce, also called Bozner sauce in dialect, is typoically used on top of the typical white asparagus, but it can be enjoyed many different ways!
The Bolzano sauce is in fact also excellent for filling savory cream puffs, to add flavor to meat or fish dishes, or simply to spread on croutons.
The preparation is really fast: it will take you about 20 minutes to make this creamy and very tasty sauce.
If you have never tried the Bolzano sauce, then now is the right time to do it!
for 4 servings
Place eggs in a small saucepan and cover with cold water. When the water starts boiling, boil for 9 minutes
When they are cooked, cool them under a jet of cold water 2 and peel them 3.
Cut the eggs in half, remove the hard yolks and sieve them to obtain a fine puree.
With the egg whites you can make a very fine mince using a knife with a sharp blade and then add them to the yolks.
Add mustard and vinegar, season with salt and pepper, and use a whisk to start mixing the ingredients thoroughly.
As you continue to mix, add the oil, pouring it in a trickle.
Finely chop the chives with a knife and add them to the sauce. Stir again and at this point your Bolzano sauce is ready to flavor your dishes!