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Moroccan Boiled Egg Sauce for Fish
A creamy Moroccan-style sauce made with boiled eggs, olive oil, pickles, onion, garlic, and fresh herbs. The source describes it as especially good with fish.
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Ingredients
- 2 eggs (Boil for 9 minutes)
- 2 tbsp extra-virgin olive oil
- mustard (Amount unclear in the source; add to taste)
- 1 clove garlic
- 3 gherkins
- 0.25 red onion (Quarter of an onion)
- dill (Amount not stated)
- chives (Amount not stated)
- parsley (Amount not stated)
- salt (To taste)
- black pepper (To taste)
Steps
- 1
Boil the two eggs for 9 minutes, then cool and peel them.
- 2
Place the boiled eggs, olive oil, mustard, garlic, gherkins, red onion, dill, chives, parsley, salt, and black pepper together.
- 3
Grind or blend the ingredients into a sauce, as described in the source. The final texture is not specified.
- 4
Serve the sauce with fish. The source describes it as suitable for fish and as having a restaurant-style result.
Notes
The source does not state the mustard, herb, or garlic amounts clearly enough to determine exact quantities. It also does not specify the blending equipment or final texture.
Nutrition per serving
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