I grew up making this sauce, which is typical of the cuisine of the Dolomite mountain region. Along with wild asparagus, this delicious topping is a sure sign of spring in my family.
By / Photography By Brent Harrewyn | May 01, 2014


Place eggs in a stockpot. Cover with water, bring to a boil and boil for 5 minutes. Remove from heat, drain hot water and rinse with cold water until they are cool enough to handle. Peel eggs and place in a blender. Add all the other ingredients and blend at highest speed for 2 minutes. Add water to make sauce creamier.

Eat with leftover rice and pesto, over steamed asparagus or broccoli, or as garnish for simple soups. Keeps refrigerated for 4 days.

Healing properties:

Eggs—Each one contains 6 grams of protein, 9 essential amino acids, and only 1.5 grams of saturated fat; rich in lutein, which helps prevent macular degeneration and cataracts; improve human lipid profile, thereby balancing cholesterol; contain naturally occurring vitamin D.

Parsley—chemo-protective food, which can help neutralize carcinogens; increases the blood’s antioxidant capacity; rich in vitamins C and A; cleanses palate and breath.

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Refreshing Spring Sauces

Add these sauces to any simple dish, from pot beans and rice to potato soup. Their bright flavor will awaken the senses and help ease the transition from winter to spring.


  • 8 eggs
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 tablespoon fresh lemon juice
  • 1 teaspoon each powdered cumin and coriander
  • 1/2 bunch fresh parsley, roughly de-stemmed
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