Bolzano sauce

The Bolzanina sauce or Bozner Sauce is a typical preparation of the cuisine of Trentino-Alto Adige.

The Bolzano sauce, also called Bozner Sauce, based on hard-boiled eggs, mustard, oil and a few other ingredients, is excellent for flavoring foods such as boiled potatoes or croutons. In Trentino it is often used to accompany the sought-after white asparagus , thanks to its composition and the extreme ease of making it, it will be your ace in the hole for dinners or lunches with friends. Curious to discover it? Let's get started with the recipe right away!

Preparation of the Bolzano sauce

1. First, put the whole eggs in a saucepan, cover them with cold water and turn on the heat, cook for 9 minutes from the moment they boil .
2. Once cooked, drain the eggs, cool them under running cold water and shell them.
3. Cut the eggs in half , remove the yolks and mash them to obtain a smooth puree. Filter everything through a sieve to obtain a smooth cream.
4. Separately , finely chop the egg whites using a fine-bladed knife.
5. Take the bowl with the egg yolks and add the mustard and vinegar. Start mixing with the help of a whisk (preferably an electric one or a mini pimer) and also add salt and pepper.
6. Continue adding the oil slowly without ever stopping stirring vigorously with the whisk until you obtain a sort of less dense and compact mayonnaise. We used around 60-70 ml of oil , but the quantity required could vary from time to time, so you will have to pay attention to the consistency.
7. Now finish with the chopped egg whites and the finely chopped chives.

Alternatively you can prepare homemade rubra sauce .

And here is a very similar video recipe, to make sure you get the desired result:

storage

Store the sauce in a glass container and cover it with EVO oil, then store it tightly closed in the refrigerator for a maximum of 2-3 days . We do not recommend freezing.

Bolzano sauce and asparagus

Asparagus and Bolzano sauce are a winning combination especially when it comes to the traditional cuisine of northern Italy and in particular of the Bolzano area.

This clearly applies in spring, when it is possible to buy fresh seasonal asparagus and in particular the white asparagus variety. Characterized by a delicate and sweet taste, white asparagus owe their color to the fact that they are harvested before they come out of the ground in order to prevent them from turning green in the light thanks to chlorophyll photosynthesis.

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How to make mayonnaise? The infallible recipe (that doesn't go crazy) and grandmother's tricks