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.
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.
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