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Viennese chive sauce for Tafelspitz

Viennese chive sauce for Tafelspitz

Sauces

The classic sauce for Viennese Tafelspitz: bread soaked in milk, raw egg yolks whipped with oil to create a mayonnaise-like consistency, seasoned with lem…

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Recipe from Mjchael, MichaelFrey, Schnobby and 2 other contributors, adapted by Recette de cuisine · · updated on

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In Vienna, the boiled beef (Tafelspitz) is not complete without its chive sauce. The bread, which is soaked in it, gives it a lighter and rounder texture than mayonnaise.

Ingredients and directions

  • Prep time15 min
  • Cook time—
  • Resting30 min
  • Total45 min
  • DifficultyEasy
  • Cooking methodno cooking required
  • Vegetarian

Ingredients

4 people
  • $0.35
  • $0.70
  • $0.16
  • $0.11
  • $0.03

Directions

  1. Soak the bread in the milk, then squeeze it thoroughly.
  2. Strain the egg yolk through a sieve. Add it to the bread along with the salt, pepper, nutmeg, sugar, lemon juice, and, if desired, a little mustard, and the raw egg yolks. ≈ 3 min
  3. Combine all the ingredients in a mixer. ≈ 4 min
  4. Slowly pour in the oil, while continuing to whisk, until the sauce thickens, similar to mayonnaise. ≈ 4 min
  5. Just before serving, finely chop the chives and stir them in. Serve in a saucepan. ≈ 8 min

Equipment

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Before you start

Ingredients

  • 1 small, stale bread (or a small amount of breadcrumbs or white bread)
  • A quarter of a litre of milk
  • 1 hard-boiled egg yolk
  • 2 raw egg yolks
  • oil, as needed
  • The juice of a lemon (or a little vinegar)
  • salt and pepper
  • walnut and nutmeg
  • A pinch of sugar
  • A little mustard (optional)
  • 1 bunch of chives

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