Remoulade De La Maison
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 1 min |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 egg (s), organic
- 3 gherkins
- some cucumber liquid
- 1 small onion (s), white
- 4 stalks parsley, smooth
- 10 capers, nonpareils, some caper juice
- 1 anchovy, pickled
- 2 tablespoon mayonnaise, mild, ideally homemade
- 1 teaspoon Dijon mustard, mild
- 1 pinch (s) sea salt
- 1 pinch (s) white pepper from the mill
- 1 dash white vinegar
Print Recipe
Pin Recipe Instructions
- Boil the egg for approx. 5 minutes until it is waxy, dice the egg white evenly but not too small, extra egg yolks.
- Finely dice the gherkins and onions as well. Finely chop capers and anchovies.
- Beat the egg yolks with the mayonnaise until smooth. Add all other ingredients and mix carefully. Pluck the parsley leaves from the stalks, finely chop and fold into the tartar sauce. Season this to taste with sea salt, white pepper from the mill, capers / cucumber juice and vinegar.
- Tastes fresh, lukewarm, classic with cold roast beef, sandwiches, aspic and fish dishes.
- For fish dishes, season with freshly squeezed lemon juice instead of vinegar. It also tastes great the next day when pulled through.
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