Sardelaise sauce is a French sauce of hard-boiled egg yolk, cream, and truffles, beaten to a light consistency and seasoned with salt, pepper, and Armagnac.

Characteristic of: French cuisine
Categories: Sauce
Contains: Armagnac Cream Egg yolk Truffle
Also known as:
French: Sardelaise
References:
Larousse Gastronomique; Montagné, Prosper, 1961

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