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Dip: Remoulade with Egg and Cucumber

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Dip: Remoulade with Egg and Cucumber

The perfect dip: remoulade with egg and cucumber recipe with a picture and simple step-by-step instructions.

  • 300 g Pickled cucumber
  • 300 g Salad cream
  • 300 g Yogurt
  • 3 Eggs
  • Salt
  • Pepper
  • Sugar
  • 1 bunch Chives
  • 1 bunch Parsely
  • 1 Fresh onion
  1. For the tartar sauce, finely dice the cucumber. Boil the eggs, peel them and also finely dice them. Peel and finely dice the onion. Mix together the salad cream and yoghurt. Stir in eggs, cucumber and diced onion. Season with salt, pepper and sugar. Wash and chop the herbs and fold into the tartar sauce.
  2. with fried potatoes and pickled meat .. Bon appetit!
Dinner
European
dip: remoulade with egg and cucumber

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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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