Remoulade for roast beef

Ingredients for 6 servings:

• 1 egg(s)
• 1 ½ tsp mustard (medium hot)
• Lemon juice or lime juice from half a fruit
• 250 ml oil, neutral, (sunflower oil)
• 1 large gherkin(s)
• 2 tbsp capers, chopped
• 1 egg(s), hard-boiled
• Parsley, chopped and chives to taste
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with quick mayo

Place the egg, mustard, lemon, and oil in a tall measuring jug and mix briefly with a hand blender. Then very slowly pull the hand blender upwards. This quickly forms an emulsion. The resulting very thick mayonnaise is then mixed with the finely chopped gherkin, chopped egg, capers, herbs, and spices, and seasoned with salt and pepper. If you prefer a less pronounced mustard flavor, use only 1 teaspoon. Let it sit for at least an hour, but longer is better. This will make the remoulade less thick. Delicious with cold roast beef.