Remoulade with Roast Beef
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 egg (s)
- 1 ½ teaspoon mustard, (medium hot)
- Lemon juice or lime from half a fruit
- 250 ml oil, neutral, (sunflower oil)
- 1 large pickle (s)
- 2 tablespoon capers, chopped
- 1 hard-boiled egg (s)
- Parsley, chopped and chives to taste
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Put the egg with mustard, lemon and oil in a tall measuring cup and mix briefly with the cutting stick. Then slowly pull the cutting stick upwards. An emulsion is formed very quickly.
- The resulting very firm mayonnaise is then mixed with the finely chopped pickles, the chopped egg, the capers, the herbs and spices and seasoned with salt and pepper. If you prefer a less distinct mustard taste, only take 1 teaspoon. Let it sit for at least an hour, preferably longer. The tartar sauce will be less firm.
- Delicious with cold roast beef.
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