Sauce remoulade

Name: Sauce remoulade
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 3.00 eggs just the yolks; salt and freshly ground black pepper to taste; 2.00 ml mustard powder; 50.00 ml vinegar wine; 300.00 ml fresh chillies 573; 2.00 ml fresh parsley chopped; 2.00 ml fresh chervil chopped; 2.00 ml fresh tarragon chopped; 2.00 ml anchovy fillets essence; 2.00 ml capers chopped; 2.00 ml gherkins chopped

0 serving

Rate this recipe

Eggs

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (11)

3.00	eggs — just the yolks
	salt and freshly ground black pepper — to taste
2.00 ml	mustard — powder
50.00 ml	vinegar — wine
300.00 ml	fresh chillies — 573
2.00 ml	fresh parsley — chopped
2.00 ml	fresh chervil — chopped
2.00 ml	fresh tarragon — chopped
2.00 ml	anchovy fillets — essence
2.00 ml	capers — chopped
2.00 ml	gherkins — chopped

Tap for ingredients

Method:

1. Place egg yolk, salt, pepper and mustard powder in a bowl or food processor.
2. Beat in the wine vinegar, then slowly pour in olive oil in a thin stream, beating continuously.
3. Remove to another bowl and mix in the remaining ingredients. Adjust seasoning to taste and serve with mussel kebabs. Refrigerate remaining sauce in a sealed container.