Smarter Remoulade
Smarter Remoulade - The classic sauce made the easy way: With lots of yogurt and herbs
Healthy, because
Even smarter
Nutritional values
Our slim remoulade contains only 10 percent fat, while conventional remoulade has a fat content of around 50 percent. So feel free to add a spoonful more to your beef.
If you like, add a bed of cut garden cress to the tartar sauce, which is rich in vitamin C and brings a little iron into the mix. You can also vary the herbs, putting more dill with fish dishes, and radish green with the meat. This remoulade also tastes delicious with oven-baked fish.
(Percentage of daily recommendation)
| Calorie | 76 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 94 mg | (2 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 egg
- 1 shallot
- 1 Pickled cucumber
- ½ bunch parsley
- ½ bunch Chives
- ½ bunch Dill
- 4 ozs Mayonnaise
- 5 ozs Yogurt (low-fat)
- 1 tsp medium-hot Mustard
- salt
- peppers
Kitchen utensils
Preparation steps
Pierce the egg and place in a small pot with water to cover. Bring to a boil and cook, covered, for 10 minutes (hard cook). Remove and rinse under cold water to stop the cooking, then place in a bowl with cold water and let cool for about 10 minutes.
Meanwhile, peel the shallot and finely chop. Place in a tea strainer and add to the boiling water briefly, then drain.
Finely dice the pickled cucumber. Rinse parsley, chives and dill and shake dry.
Cut chives into rings. Pluck parsley and dill fronds and chop finely.
In a bowl, whisk together the mayonnaise, yogurt and mustard. Fold in the shallot, herbs and diced pickled cucumber.
Peel the egg and cut into very small dice. To dice, first cut the egg crosswise into slices. Then rotate the egg and cut lengthwise into slices. Finally, turn the egg so that the last few cuts divide the egg strips into cubes. (This also works very well with an egg slicer.)
Gently stir the diced egg into the sauce, season with salt and pepper and refrigerate until ready to serve.
