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Bulgarian egg and beet vinaigrette

Bulgarian egg and beet vinaigrette

Sauces

A cold Bulgarian sauce: hard-boiled eggs, chopped pickles, onion, and roasted beetroot, mixed with oil, mustard, and parsley, seasoned with vinegar, sugar…

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Recipe from Thepuglover, Ted Masters, Maria Maria, adapted by Recette de cuisine · · updated on

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Discover this simple and delicious recipe for a classic vinaigrette.

Ingredients and directions

  • Prep time10 min
  • Cook time5 min
  • Total15 min
  • DifficultyEasy
  • Cooking methodmixture
  • Vegetarian

Ingredients

4 people
  • $0.21
  • $1.20
  • $0.03
  • $0.10
  • $0.02
  • $0.03

Directions

  1. Finely chop the eggs, pickles, onion, and peeled beetroot, and mix them together. ≈ 8 min
  2. Add the chopped parsley, mustard, pepper, caraway seeds, and oil. ≈ 3 min
  3. Place the container in cold water or over ice, and whisk until you have a smooth mixture. ≈ 4 min
  4. Season with sugar, vinegar, or lemon juice and salt. ≈ 2 min
  5. If the sauce is too thick, thin it out with a little defatted broth or water.

Equipment

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Before you start

Ingredients

  • 1 small onion
  • 3/4 cup of oil
  • 2 small pickled gherkins in vinegar
  • 3 hard-boiled eggs
  • 1 bunch of parsley
  • 1 roasted small beet
  • 1 teaspoon of mustard
  • 3 tablespoons of vinegar or lemon juice
  • 1 tablespoon of powdered sugar
  • A pinch of caraway seeds
  • A pinch of black pepper
  • salt

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