Nobis sauce

Prep Time

10 minutes

Prep Notes

A great creamy sauce as an alternative to aioli and if you add water at the end it’s a great salad dressing.


350-450 ml of sauce (depending if you add water


1 egg

2 tablespoons white winevinegar

1 tsp Dijon mustard

1 small minced clovegarlic

salt and pepper

200 ml rapeseed oil

1 tsp honey

150 ml grated parmesan


Boil the egg exactly 3minutes. Add everything except the oil in a bowl to blend with hand blender oruse a food processor. Drip in the oil slowly as you are blending. Add water ifyou want a more liquid consistency which goes better with salads.