Homemade remoulade

Ingredients for 4 servings:

• 1 egg(s), organic
• 3 gherkins
• some cucumber juice
• 1 small white onion
• 4 sprigs of flat-leaf parsley
• 10 capers, nonpareils, some caper juice
• 1 anchovy, pickled
• 2 tbsp mayonnaise, mild, ideally homemade
• 1 tsp Dijon mustard, mild
• 1 pinch of sea salt
• 1 pinch(s) white pepper, freshly ground
• 1 shot of white vinegar

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 20 minutes

Classic remoulade sauce, suitable for fish, various sandwiches, cold roast beef, etc.

Boil the egg for about 5 minutes until soft-boiled. Dice the egg whites evenly but not too finely, and set aside the egg yolks. Finely dice the gherkins and onion. Finely chop the capers and anchovies. Mix the extra egg yolk with the mayonnaise until smooth. Add all the other ingredients and mix thoroughly. Pluck the parsley leaves from the stalks, finely chop them, and fold them into the remoulade. Season to taste with sea salt, freshly ground white pepper, caper/cucumber juice, and vinegar. Delicious freshly served lukewarm, it’s classic with cold roast beef, sandwiches, aspic, and fish dishes. For fish dishes, season with freshly squeezed lemon juice instead of vinegar. It also tastes delicious left to marinate the next day.