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Ingredients
- 3 æggeblommer, fra mellemstore æg
- 1 ½ tsk dijonsennep, med top
- 1 knivspids havsalt, plus ekstra til at smage til med
- 1 knivspids sort peber, stødt
- 20 g citronsaft
- 50 g olivenolie
- 250 g solsikkeolie
- 5 ansjosfileter i olie, drænet
- 2 spsk kapers, drænet og skyllet
- 40 g rødløg, halveret
- 3 kviste estragon, frisk, kan undlades
- 5 g purløg, frisk, halveret
- 5 g persille, frisk
- 12 vagtelæg
- 750 g kartofler (f.eks. Charlotte), skåret i mindre stykker(1 cm)
- 500 g vand
- Nutrition
- per 1 portion
- Calories
- 2601 kJ / 628 kcal
- Protein
- 8 g
- Carbohydrates
- 23 g
- Fat
- 56 g
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