Remoulade Sauce
(Percentage of daily recommendation)
| Calorie | 678 cal. | (32 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 36.6 mg | (305 %) | ||
| Vitamin K | 38.7 μg | (65 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 548 mg | (14 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 284 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 eggs
- 2 egg yolks
- 1 Tbsp medium-hot Mustard
- ¼ l vegetable oil
- salt
- freshly ground peppers
- 4 Tbsps White vinegar
- 4 Tbsps Crème fraiche
- 1 bunch mixed Fresh herbs (such as Chervil, dill, chives, cress, parsley)
- 1 Tbsp Caper
- 1 small onion
- 2 small Cucumber
- 2 Anchovy fillet
Preparation steps
Hard boil the eggs, then remove from the water and let cool. Peel the eggs, cut in half, and add the yolks to a bowl.
Hard boil the eggs, put off, allow to cool, peel, halve and give the yolks in a bowl.
Mix the raw egg yolk and the mustard with the cooked egg yolks. Gradually incorporate the oil, starting a drop at a time. Increase the amount until all the oil has been incorporated, whisking vigorously until a creamy sauce has formed.
Mix in the vinegar and the creme fraiche. Rinse the herbs, pat dry, and finely chop. Finely dice the capers, onion, and cucumber. Rinse the anchovy under cold water, pat dry, and finely dice. Chop the cooked egg whites, then mix into the sauce with the herbs, capers, prepared vegetables, and the anchovies. Season to taste with salt and pepper, and serve.