in Recipes

Remoulade sauce

Spread the love

Ingredients for 4 servings:

  • 750 ml mayonnaise
  • 10 g anchovy fillet(s), drained
  • 40 g capers, drained
  • 100 g onion(s)
  • Parsley
  • Tarragon, fresh
  • 100 g low-fat quark
  • Salt
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rémoulade sauce

Preparation: Puree the anchovy fillets, chop the capers, wash, pluck, and finely chop the herbs, and peel and finely chop the onions. Preparation: Mix all ingredients with the mayonnaise and season with salt and cayenne pepper. It goes very well with baked fish. Tip: Adding pickled onions helps the sauce keep longer.

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.

Paprika schnitzel from the Roman pot

Gyros soup