Mustard-remoulade sauce

Name: Mustard-remoulade sauce
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 egg (size M); 50 g Gherkin (from the jar); 1/2 bunch Chives; 1/2 bunch Dill; 2-3 stem(s) flat leaf parsley; 150 g Salad cream dressing (20 % fat content); 150 g Whole milk yoghurt; 2 TABLESPOONS Rotisseuer mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

1 egg (size M)
50 g Gherkin (from the jar)
1/2 bunch Chives
1/2 bunch Dill
2-3 stem(s) flat leaf parsley
150 g Salad cream dressing (20 % fat content)
150 g Whole milk yoghurt
2 TABLESPOONS Rotisseuer mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Hard boil the egg in boiling water for about 10 minutes. Quench under cold water and let it cool down. In the meantime cut cucumber into fine cubes. Wash the herbs, dab dry and chop finely. Peel egg and chop finely.
2
Stir salad cream, yoghurt, mustard and approx. 2 tablespoons of cucumber stock until smooth. Remove some of the herbs, egg and cucumber cubes for sprinkling. Stir the rest into the sauce. Season to taste with salt and pepper, place in a small bowl and sprinkle with the remaining sliced ingredients

Nutrition Facts

KCAL
100 kcal

CARBS
5 g

FATS
8 g

PROTEINS
3 g

Mustard-remoulade sauce

Ingredients

Directions

Nutrition Facts

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