In the north-west of Italy there is a picturesque Piedmont. It is this region that is credited with the creation of Vitello tonnato sauce. Unfortunately, the name of the genius chef has been lost, and we can only use his great creation.
Ingredients
Step-by-step cooking recipe
Put the yolks, mustard and anchovy fillets in the blender bowl. Grind until smooth.
Without stopping the blender, add oil in small portions. Whisk everything together until the sauce thickens.
Mash the tuna together with the liquid with a fork.
Pour the tuna into the bowl of a blender, pour in the lemon juice and continue whipping for another 2-3 minutes.
Add cream, salt, ground pepper and mix well.
Did you like the recipe?
0 comments