Remoulade Without Raw Egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 ml oil
- 100 ml milk, also long-life milk
- 1 tablespoon, heaped mustard
- 0.5 ½ tablespoon, leveled sugar
- 0.5 ½ teaspoon, leveled salt
- Pepper, whiter
- 1 squirt lemon juice
- 1 dash Worcester sauce
- 100 g crème fraîche
- 1 tablespoon capers
- 3 medium pickled cucumber (s)
- 1 onion (s)
- tarragon
- Dill
- parsley
- chives
- possibly hard-boiled egg (s)
Print Recipe
Pin Recipe Instructions
- Put all ingredients except for the capers, onions, pickles and herbs in a narrow, tall container. A hand blender should just about fit inside.
- Place the hand blender in the container, only then switch it on and pull it up three to four times. You already have a delicious mayonnaise without adding any egg. Add 100 g of cream to reduce the fat content.
- Cut the onion into the finest cubes and briefly scald with boiling water. Dice the cucumber very small, finely chop the herbs and capers. Fold everything together under the mayonnaise. Season the resulting tartar sauce again to taste.
- Homemade mayonnaise with egg always has to be consumed very quickly because of the risk of salmonella. This one will keep in a screw-top jar in the refrigerator for several weeks.
- But because I generally have nothing against eggs, I boil some more hard, cut them into small cubes and add them to the tartar sauce. Anyone who wants to can mix them in.
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