Nobis dressing

Nobis dressing

By
From
Under the Walnut Tree
Serves
6
Photographer
Fanny Bergenström

This is a truly versatile dressing. It will keep for a few days in the fridge, and is wonderful with all kinds of salads or as a dipping sauce for witlof or a platter of crudités. We often include it on buffets, or serve it with briefly boiled or grilled asparagus.

Ingredients

Quantity Ingredient
1 egg, at room temperature
2 teaspoons white wine vinegar
1 teaspoon dijon mustard
1/4 teaspoon salt
pinch freshly ground black pepper
250ml sunflower oil
1/2 garlic clove, crushed
4 tablespoons chives, finely snipped

Method

  1. Carefully lower the egg into a small saucepan of boiling water and boil for 3 minutes: no more, no less! If the egg cracks, you have to start over with a new egg – it’s important that the egg is truly soft-boiled. Remove and rinse with cold water. Halve the egg and use a teaspoon to scoop the egg out of the shell straight into a food processor or blender. Add the vinegar, mustard, salt and pepper. Whiz to combine, then slowly pour in the oil while the machine is on. Stop the machine, season with just a little of the garlic and the snipped chives. Briefly mix again and season to taste.
  2. The sauce is thick and best served separately in a jug or bowl. You can dilute it with a little water if you wish.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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