Shallot Sauce

I have a very bad relationship with sauces. I clash with them before they could end upon the food they were prepared for. Yep! I hit them with bread slices, croutones or also fingers in some extreme situations.
Adding to it, another vegetable that I can't stop myself to buy is the shallot. Very smilar to onion, it got its name from the israelian city of Ashkelon, just north of Gaza and unfortunately pretty famous because the recent war news, from which has been told Crusaders "exported" it into Europe.
Anyway I often use it instead than onions, also frying it despite some people says that it becomes too bitter (which isn't enterily true in my opinion).
All this just to say that yesterday evening I just wanted to prepare to myself a sauce to be eaten just cooked, hot, on some tuscan bread slices. Here's the recipe. Ahhh.. it's also pretty good on grilled seafood and oven-baked vegetables.


Ingredients for approximately a small bowl of sauce: 3.5 oz. shallot, 4 oz. butter, 4 eggs, 1 lemon, parsley, pepper, salt.

Preparation: boil the eggs until they'll become hard, in the meanwhile mince thinly the shallot. Mix the yolk of the hard boiled eggs together with the shallot and the juice of the lemon and put it all to cook into a pan where you melted the butter. Let the sauce cook on a low heat until it will be creamy. Then add salt and pepper to taste, sprinke it with minced parsely and serve in table.