Devil's sauce (broth fondue)

Name: Devil's sauce (broth fondue)
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 Eggs (size M); 1 Shallot; 3 Stem(s) Tarragon (alternatively 1/2 tsp dried); 1 (approx. 100 g) small apple; 2 TABLESPOONS Oil; 2 TABLESPOONS Grainy Dijon mustard; 2 TABLESPOONS dry red wine; 7-10 Tbsp Salt; 7-10 Tbsp Tabasco

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

2 Eggs (size M)
1 Shallot
3 Stem(s) Tarragon (alternatively 1/2 tsp dried)
1 (approx. 100 g) small apple
2 TABLESPOONS Oil
2 TABLESPOONS Grainy Dijon mustard
2 TABLESPOONS dry red wine
7-10 Tbsp Salt
7-10 Tbsp Tabasco

Directions

1
Boil eggs in boiling water for about 10 minutes until hard, drain and quench. Peel and finely dice the shallot. Wash tarragon, dab dry, put something aside for garnishing. Chop remaining leaves.
2
Peel and coarsely grate the apple. Peel eggs and pass through a sieve. Mix with oil, mustard and red wine to a smooth sauce and season with salt and Tabasco. Keep cool until serving.
3
Garnish with remaining tarragon.