Remoulade sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Boil the eggs hard for about 10 minutes. Quench, peel and halve. To garnish, cut an egg slice from the middle and set aside. Separate yolk from egg white. Stir egg yolks with some salt and sugar until creamy.

2. 2

   Add half of the oil first drop by drop and then in a thin stream while stirring. Stir in lemon juice and mustard, then fold in the remaining oil. Season with pepper. Finely dice 2 gherkins and egg whites. Wash parsley and dab dry. Pluck off leaves, put 1 leaf aside for garnishing. Chop the rest finely. Wash chives, shake dry and cut into small rolls. Chop the capers. Mix cucumber and egg white cubes, herbs and capers with the mayonnaise.

3. 3

   Pluck off leaves, put 1 leaf aside for garnishing. Chop the rest finely. Wash chives, shake dry and cut into small rolls. Chop the capers. Mix cucumber and egg white cubes, herbs and capers with the mayonnaise. Cut the remaining cucumber fan-like. Arrange tartar sauce in a sauce boat and garnish with cucumber, egg slice and parsley leaf

Nutrition Facts

KCAL
340 kcal

CARBS
1 g

FATS
35 g

PROTEINS
4 g