We use to prepare sauces for fish dishes, boiled meats and boiled eggs.
Best served warm with boiled meat.
Preparation Time: 2˝ hrs.
2 glasses of broth
400 gr. onion
1 tablespoon of mustard
Slice the onions finely and place them in a sausepan with a little butter on a low flame;
Add the two glasses of broth, a pinch of salt and pepper.
Cook for approximately two hours and when it is well cooked add the mustard.
Strain the mixture and serve.
Preparation Time: ca. 10′
1 clove of garlic
1 small bunch of parsley
1 egg yolk
Wash the fresh parsley and place in a food processor. Add the garlic, 2 anchovies, a small amount of breadcrumbs that have been previously soaked with a little vinegar, 4 – 5 capers, the egg yolk, a glass of oil and blend.
If the sauce is too thick, add a little more oil. If instead it is too thin, add a boiled potato.