John Myers
Remoulade Light – No. 2
The perfect remoulade light – no. 2 recipe with a picture and simple step-by-step instructions.
- 200 g Cream / sour cream 20% fat
- 200 g Sour cream 10% fat
- 2 tbsp Mustard
- 60 g Capers
- 80 g Pickles
- 5 Eggs size M
- 0,5 tsp Yellow mustard seeds
- 0,5 tsp Mustard seeds brown
- 0,5 tsp Garlic pepper from my KB
- 0,5 tsp Seasoned salt from my KB
- 1 Shot Pickle brew
- 1 pinch Sugar
- Chopped dill
- Crushed red pepper
- First, boil the eggs, quench and let them cool down. Chop capers and pickles.
- Mix the sour cream, mustard, capers, pickles, mustard seeds, garip pepper, seasoned salt, pickle stock, sugar and dill and let it steep!
- In the meantime, peel the eggs and push them through the egg cutter twice. Once vertically and once horizontally! 🙂 Add the egg cubes to the prepared mixture and fold in! Possibly season again! 🙂 Fill into bowls, sprinkle with some mustard seeds and pul beaver!
- Goes great with fish, roast beef, potatoes and also great with grilled meat!
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