First, a roux is made from margarine and flour in a saucepan. As soon as this simmering, don`t forget to stir, I`ll prepare the liquid for filling up.
This consists of water, cucumber water, 250 ml corresponds roughly to the fullness of a glass with 530 g total weight, 280 g drained weight, sugar, mustard, salt and pepper. Stir everything. This results in approximately 1.2 liters of base liquid.
As soon as the roux has taken on a nice brownish color, briefly pull the pan off the hob and add the liquid, stirring constantly. Then bring to the boil again and stir again and again. The sauce gradually thickens. Now add the gherkins cut into cubes and let them warm up.
Now the sauce is seasoned according to personal preferences. If desired, add sugar, mustard or a little more cucumber water until the desired taste is achieved.
I like to refine the sauce with Indian mustard seeds.
Boil the eggs for 8 minutes, peel them and add them to the sauce.
Ingredients
Print Recipe
Pin Recipe