Fine remoulade

Name: Fine remoulade
Cook time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 6 Egg (heart bought); 200 g Cornichons; 250 g mayonnaise; 250 g Whole milk yoghurt; 2 TABLESPOONS Mustard; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

The fine remoulade adds a spicy finishing touch to fish cakes and roasts

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 10

6 Egg (heart bought)
200 g Cornichons
250 g mayonnaise
250 g Whole milk yoghurt
2 TABLESPOONS Mustard
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Finely chop hard boiled eggs. Cut gherkins into fine cubes. Mix salad mayonnaise, whole milk yoghurt, mustard and fruit vinegar. Season to taste with salt and pepper. Stir in cucumbers and eggs.