in Luxembourg

Remoulade sauce

Spread the love

Ingredients for 4 servings:

  • 3 eggs
  • Salt
  • pepper
  • 1 tsp mustard
  • 250 ml milk or cream
  • 1 tbsp vinegar
  • 2 small cucumbers (pickles)
  • Parsley
  • 1 onion(s)

Instructions

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

Boil the eggs hard. Mash the egg yolks with a fork. Mix well with salt, pepper, and mustard. While stirring, add milk or cream. Finely chop the pickles, onion, and parsley, add, and mix well. This sauce goes well with fondue or boiled beef.

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.

Mocha cream

Pollock with yogurt topping