Bolzano sauce: basic preparation

Bolzano sauce for asparagus is a condiment of South Tyrolean cuisine: here is the recipe to make it at home according to tradition.

Ingredients for 4 people

  •  15
  •  180 cal x 100g
  •  low
  • Hard- boiled eggs 3
  • Yolk 1
  • Mustard 1 tbsp
  • Sunflower oil 150 ml
  • Yogurt (white, creamy and unsweetened) 2 tbsp
  • Chives as required
  • Lemon (juice) as required
  • Salt as needed
  • Pepper as needed
by Roberta Favazzo 

Do you know the recipe for the Bolzano sauce ? Specialty of the cuisine of Südtirol and Alto Adige in general, it is the perfect accompaniment to boiled asparagus. Realizable with the Thermomix, it is so simple that it requires only a few ingredients and no effort. The Bolzano sauce is a delight for the palate capable of turning simple boiled vegetables into something truly delicious. It is ready in just a few minutes, can be made in advance and goes perfectly with many vegetables. Here’s how it is prepared.

Preparation of Bolzano sauce





  1. Pour the yolk into a bowl and add the mustard. Mix well, then slowly add the oil and keep stirring until you get a mixture similar to mayonnaise.
  2. Now add the white yogurt and the chopped hard-boiled eggs. Lastly, pour some lemon juice to taste and season with salt, pepper and finely chopped chives.

Collect the sauce in a bowl and use it immediately or keep it in the fridge until ready for use.


Variant Bolzano sauce

As an alternative to yogurt, you can use mayonnaise. The result will be even richer and tastier.


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