Remoulade
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
- Ingredients
- 2 hardboiled eggs
- 2 egg yolks
- 1 Tbsp medium-hot Mustard
- 250 milliliters vegetable oil
- salt
- peppers
- 3 Tbsps Wine vinegar
- 4 Tbsps Crème fraiche
- 4 Tbsps finely chopped Fresh herbs (such as Chervil, parsley, tarragon, chives)
- 1 Tbsp Caper
- 1 onion
- 30 grams Gewürzgürkchen
- 2 Anchovy fillet (in oil)
Preparation steps
1.
Peel and halve the boiled eggs. Add the yolks to a bowl. Finely dice the egg whites and set aside. Add the raw egg yolks and the mustard to the cooked egg yolks and mash with a fork. Gradually incorporate the oil, starting with a drop at a time.
2.
Increase the amount of the oil, whisking vigorously until a thick and creamy sauce has formed. Add the vinegar, and season to taste with salt and pepper. Mix in the creme fraiche until thoroughly combined. Finely dice the capers, peeled onion, cornichons, and anchovies. Mix the diced ingredients and the herbs into the sauce. Garnish with the diced egg whites and a large borage flower, and serve.
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