Recipe: Balkan sauce

Name: Balkan sauce
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 egg yolks, 1 cooked and 1 raw; 1 tablespoon of strong mustard; A little grated horseradish or a touch of wasabi; 2 plain yogurts; A little fine salt

By chef patrick Asfaux 4.4/5 (5 reviews) · 🍳 10 made it

Prep 5 min

Total 5 min

Servings 6 serv.

Less rich than classic mayonnaise, thicker than plain yogurt: Balkan sauce strikes the perfect balance. The light yogurt makes it more digestible, while the hard-boiled egg yolk and strong mustard give it body.

Ingredients for 6 servings

Adjust for

servings

2 egg yolks, 1 cooked and 1 raw
1 tablespoon of strong mustard
A little grated horseradish or a touch of wasabi
2 plain yogurts
A little fine salt

Step-by-step directions

1 Blend the 2 plain yogurts.

2 Then blend the hard-boiled egg yolk and the tablespoon of mustard, and transfer to a mixing bowl.

3 Add the raw egg yolk, then whisk it up with the yogurts like you would with mayonnaise. Season lightly with salt and add the horseradish or wasabi. A practical sauce since it pairs well with many recipes: vegetables, cold fish, shellfish, etc.

A chef's advice

On the Dalmatian coast, this sauce was once served with cold fish from the morning market. Some fishermen would add a little fresh grated horseradish, others preferred just a touch of wasabi for a sharper finish. The two approaches produce different sauces in the mouth: one greener and more herbaceous, the other spicier and cleaner.