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Remoulade, Made Quickly

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Remoulade, Made Quickly

The perfect remoulade, made quickly recipe with a picture and simple step-by-step instructions.

  • 3 Chicken egg fresh
  • 300 ml Vegetable oil
  • 3 tsp Mustard medium hot
  • 3 Splash Lemon juice
  • 3 Pinches Salt and pepper
  • 1 Onion small
  • 3 Gherkins
  • Finely chopped parsley
  1. Chop the onion and gherkins very finely and set aside. We need later.
  2. Pour the ingredients into the glass in the order listed (important: egg first). Insert the mixer all the way to the bottom. Switch on and then be careful – not too hastily, but slowly – pull up. As soon as everything is nice and firm and creamy, try and season to taste.
  3. Now fold the onion, gherkins and parsley into the mayonnaise and the tartar sauce is ready. If necessary, season again to taste and season.
Dinner
European
remoulade, made quickly

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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