Ingredients
660 g
- 200 g garden peas
- 2 egg yolks
- 400 ml sunflower oil
- 10 g Bresc Beemster garlic puree
- 50 ml white wine vinegar
- 3 g Bresc Horseradish puree
- salt and pepper
Used bresc products
Ingredients
Preparation method
Boil the peas until tender. Puree the peas with the egg yolks, white wine vinegar, Beemster garlic puree and the horseradish to a smooth paste. Slowly add the oil while the machine is still in operation to make an emulsion. Season with salt and pepper.
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