Salsa bolzanina
- Gluten Free
- Lactose Free
- Vegetarian
- Energy Kcal 322
- Carbohydrates g 1.9
- of which sugars g 0.5
- Protein g 8.1
- Fats g 31.3
- of which saturated fat g 4.65
- Fiber g 0.8
- Cholesterol mg 205
- Sodium mg 273
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Bolzano sauce is such a gem from the Trentino-Alto Adige region in northern Italy. Folks around there take loads of pride in their local foods. Bolzano sauce—also called Bozner sauce—isn't your regular dip; it has this tangy, almost creamy feel because of the eggs, oil, and a good spoonful of mustard. People in South Tyrol love serving it with their prized white asparagus from Terlano. I mean, seriously, you get this awesome combo: the sauce’s rich, almost silky texture wraps around those tender spears and really brings out their natural sweet flavor. It's the kind of thing you see at family tables in spring, when asparagus is everywhere—pretty much—and it always feels a bit special. The South Tyrolean sauce is all about making simple foods taste even better, so you’ll often see it next to salads, hard-boiled eggs, or even just some crusty bread.
Not every sauce can match the way Bolzano sauce fits in with the rest of the fresh South Tyrolean foods. And look, it’s got this Alpine vibe that feels right at home alongside slices of speck, some chunks of mountain cheese, or even a couple wedges of local apples. What's cool is, even though the Bolzano sauce recipe is super easy—really really easy—the taste feels like something you’d only find in the valleys and little towns scattered around South Tyrol. Every family might tweak the zesty mustard level or use a different oil, but the basics stay true to tradition, connecting the sauce right back to the landscape.
Next time you want to bring a bit of northern Italy to your table, reaching for this South Tyrolean sauce is a smart move. It’s simple, velvety, and works with just about anything. And listen, whether you’re dipping fresh veggies or dressing up a plate of local asparagus, you’ll see why this traditional South Tyrolean sauce has such a strong fan base in the region. For real, it's more than just a condiment; it's a taste of the beautiful, mountainous heart of Italy, and it really adds that special touch to any meal.
- INGREDIENTS
- Eggs 4 - medium
- Mustard 1.4 tbsp (20 g)
- Sunflower seed oil 6.8 tbsp (100 g)
- White wine vinegar 0.3 tsp (5 g)
- Chives to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Salsa bolzanina
To prepare the Bolzano sauce, start with the Hard Boiled Eggs. Place them in a saucepan and cover with cold water 1, then from the moment it boils, count 9 minutes. When cooked, cool them under a stream of cold water 2 and shell them 3.
Cut the eggs in half 4, extract the hard yolks and press them through a sieve 5 to obtain a fine puree 6.
Meanwhile, you can achieve a very fine mince 7 from the whites simply using a sharp blade 8 and then combine with the yolks 9.
Add mustard and vinegar as well 10, adjust with salt and pepper, and start carefully blending the ingredients with a whisk 11. As you continue to mix, also incorporate the oil 12, pouring it slowly.
Finely chop the chives with a knife 13 and add them to the sauce 14. Mix again and at this point, your Bolzano sauce is ready to season your dishes 15!