Remoulade

Ingredients for 1 servings:

• 2 anchovy fillets
• 2 eggs, hard-boiled
• 1 egg yolk, raw
• some salt
• some pepper
• 1 pinch(s) of sugar
• 125 liters of oil
• 2 tbsp vinegar
• 1 tsp mustard
• 1 small onion(s)
• 1 gherkin(s)
• 30 g capers
• 2 tbsp herbs, chopped (dill, parsley, tarragon)

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Rinse the anchovy fillets. Peel and halve the eggs. Remove the egg yolks and strain them through a sieve. Finely chop the egg whites and set aside. Mix the strained egg yolks with the raw egg yolks, salt, pepper, and sugar. Add half of the oil drop by drop, stirring continuously. When the mixture begins to thicken, add the vinegar and mustard. Then add the remaining oil while stirring. Peel the onion. Blend the cucumber, onion, anchovy fillets, capers, egg whites, and herbs in a blender. Stir everything into the sauce. Let the sauce sit in the refrigerator for about 15-20 minutes.