Calories
218 kcal
Protein
6.1 g
Fat
21.1 g
Carbohydrates
0.6 g
Fill a pot with water and bring to a boil. Then remove from stove, wait for 3-5 minutes. Pierce the blunt side of eggs with a needle. Then soak the eggs in water for 3 minutes. Do not put the eggs into boiling water!
Cut the lemon in half. Then squeeze juice from one part. But don't overdo with the lemon juice, so the sauce doesn't turn out sour.
Grate Parmesan cheese. Break the eggs in half, the liquid part pour into a blender jug. Pick out a layer of whites with a spoon. Then add lemon juice and grated cheese. Everything mix in blender.
Then add a few drops of Worcestershire sauce and Dijon mustard into a jug. Mix everything. Next, pour in olive oil in a thin stream, constantly stirring. Bring the mixture into a homogeneous mass.
How to get lemon juice? Take out the lemon from the fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.
Bon Appetit!
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