Chewable vegetables remain a great classic of the aperitif but instead of the traditional white sauce Fabrice Idiart suggests that you make a Vitello Tonnato sauce like mayonnaise. Ingredients: 2 egg yolks, 30g of Parmezan, 150g of tuna in olive oil, 10 anchovies in salt, 10g of mustard, 1/2 clove of garlic, 1 lemon juice, mix the preparation in a blender then assemble everything like a mayonnaise with 275g of sunflower oil.
The delicacies of starred chef Fabrice Idiart
