Summer remoulade

Ingredients for 4 servings:

• 4 eggs, boiled
• 3 small gherkins
• 1 spring onion(s) or some chives
• 2 tbsp parsley, chopped
• 1 tsp capers, optional
• 1 tsp anchovies, optional
• 100 ml oil
• 2 tsp mustard
• 1 tsp lemon juice
• 2 tbsp vinegar
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

No raw eggs – easy to prepare

Pour the egg yolks from the boiled eggs into a tall container. Finely chop or slice all the remaining ingredients. Beat the eggs with a hand blender until creamy. Gradually add the oil and continue blending until you reach a creamy to runny consistency. Next, add the mustard, lemon, and vinegar. Now you can decide whether you want to simply fold in the remaining ingredients or blend them as well. I just folded them in. Finally, season with salt and pepper. Tips: If you use anchovies and capers, you hardly need to add any more seasoning. You can vary the consistency with the oil. I chose olive oil. For a more neutral flavor, rapeseed oil would be better. You can also adjust the vinegar to your liking. The remoulade tastes much better the next day because it’s well-infused. You can find a video for this recipe on my YouTube channel: https://youtu.be/RV-1luhqnFs