Remoulade sauce with egg and cucumber

Ingredients for 2 servings:

• 2 egg yolks, hard-boiled
• 2 egg whites, hard-boiled, chopped
• 1 egg yolk, raw
• ⅛ liter of oil
• 1 tbsp vinegar, possibly apple cider vinegar
• 1 tsp mustard
• 2 gherkins, chopped
• ⅛ liter sour cream
• 2 tsp onion(s), chopped
• 3 tsp chives or other herbs
• salt and pepper
• possibly capers, chopped
• possibly anchovies, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

to potatoes

Crush the hard-boiled egg yolks and whisk them with the raw egg yolk until smooth. Then add the oil drop by drop and whisk with the egg until stiff. Once the mixture is stiff, stir in the sour cream and mustard. Then add the chopped egg whites, onions, cucumbers, and chives. Finally, season with salt and pepper and add vinegar to taste. Optionally, you can also add chopped anchovies or capers. Other fresh herbs, such as parsley or marjoram, can be added. This remoulade sauce tastes great with potatoes and is perfect for using up eggs, for example, during Easter!