in Recipes

egg sauce

updated

Spread the love

Ingredients for 1 servings:

  • 2 eggs
  • ½ small jar of remoulade
  • Condensed milk
  • 2 gherkins
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

for raclette, fondue or grilling

Hard-boil the eggs, let them cool, and then finely dice them. Finely dice the gherkins. Mix the remoulade with a little condensed milk to form a thick sauce. Stir the egg and cucumber cubes into the sauce and season with salt and pepper. It’s best to let it sit in the refrigerator for a while. Delicious with meat or simply with baguette.

Facebook Comments

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.

Half baked potatoes

Pea and carrot soup with veal sausage