John Myers
Spring Remoulade
The perfect spring remoulade recipe with a picture and simple step-by-step instructions.
- 150 g Mayonnaise 80% fat
- 150 g Yogurt 10% fat
- 40 g Wild garlic fresh
- 80 g Gherkins
- 3 tablespoon Pickled cucumber stock
- 80 g Radishes fresh
- 2 Pinches Salt
- 2 Pinches Black pepper from the mill
- 1 pinch Sugar
- Whip the mayonnaise with the yoghurt and cucumber stock in a bowl until creamy and season well with pepper, salt and sugar.
- Wash the wild garlic and pat dry again, then cut away the stems up to the base of the leaves and cut the tender leaves into strips (as finely as possible). Also cut the radishes and pickles into very fine strips and mix everything into the seasoned mayo cream.
- Before serving, please cover it in the refrigerator and let it cool.
- This hearty spring tartar sauce goes well with grilled or boiled meat, also just with boiled eggs or jacket potatoes. There are countless possibilities – just give it a try!
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