*Knobelouch-salse of french types*.
Skin and chop the garlic cloves and the shallots. Chop the kitchen herbs as well. Make the wine vinegar with the herbs, garlic cloves and shallots in about 3 hours with the lid closed at low temperature until the liquid is almost completely evaporated. Pour the wine and drive everything together through a fine sieve. Mix into this sauce the finely grated bacon and the pounded liver and make another time in about half an hour. Bind the sauce with the beaten egg yolk, season and serve.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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