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Remoulade sauce

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Ingredients for 4 servings:

  • 150 g yogurt (low-fat)
  • 120 small capers
  • ½ bunch curly parsley
  • 3 sprigs of tarragon
  • 60 g gherkins, cornichons
  • 1 tsp anchovy paste, max. 2 tsp
  • 2 tbsp mustard, hot
  • 200 g mayonnaise
  • Salt, freshly ground black pepper
  • 1 pinch(s) of sugar
  • chervil

Instructions

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

Line a fine sieve with kitchen paper and let the yogurt drain while you prepare the remaining ingredients. Drain the capers in a sieve. Wash and dry the parsley, chervil, and tarragon, and chop the leaves. Pat the cucumbers dry and finely chop. Mix together the anchovy paste, mustard, and mayo. Mix in the yogurt. First, carefully stir in the herbs and cucumbers, then fold in the capers. Season the remoulade sauce with salt, pepper, and sugar and chill for 30 minutes.

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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.

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