Remoulade sauce and almond and garlic mayonnaise

Name: Remoulade sauce and almond and garlic mayonnaise
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 Eggs (size M); 25 g ground almonds without skin; 100 g Gherkins; 1 collar Chives; 1 Garlic clove; 400 g Schmand; 150 g mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

2 Eggs (size M)
25 g ground almonds without skin
100 g Gherkins
1 collar Chives
1 Garlic clove
400 g Schmand
150 g mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Lemon juice

Directions

1
Put the eggs in boiling water and boil for about 10 minutes. Quench eggs and let them cool down. Lightly roast almonds in a pan without fat while turning, remove. Let them cool down and put 1 tsp. almonds aside for sprinkling. Finely dice cucumbers. Wash chives, shake dry and cut into fine rolls.
2
Peel and chop the eggs. Set aside some cucumber, egg and chives for sprinkling. Peel garlic and press it through a garlic press. Mix sour cream and mayonnaise and cut in half. Stir in half the garlic and almonds and season with salt, pepper and lemon juice. Stir cucumber, eggs and chives into the other half and season with salt and pepper. Arrange sauces, sprinkle with reserved ingredients and chill until serving
3
Waiting time approx. 10 minutes