As we have only used the yolk of the eggs to prepare the vinaigrette, we can add the whites to our salad.
This vinaigrette can also be used to dress our fish dishes or cooked vegetables.
We place the basket with its drive shaft inside our Küken.
Add 1.5 liters of water to the glass and three eggs to the basket.
Cook for 12 minutes at 120ºC.
We cool the eggs with cold water, peel them, cut them in half, separate the yolks from the clear and set aside.
Remove the cooking basket with its axis and place the blade accessory.
Add the egg yolks, 120ml olive oil, 60ml vinegar, 20g mustard, 20g hazelnuts, 20g walnuts, 20g raisins and season to taste.
We grind for 1 and a half minutes at speed 10.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
We taste the vinaigrette and add salt or pepper if necessary.
If we have added salt or pepper, we go back to the previous step and program 10 seconds at speed 10.
Our vinaigrette is ready to use.
4 servings