Remoulade

Ingredients

• 1 egg
• 1 Shallot
• 40 g pickles (1 pickle)
• 0.5 bunch Parsley
• 0.5 bunch Chives
• 0.5 bunch dill
• 100 g salad cream (32% fat)
• 150 g Yogurt (1.5% fat)
• 1 tsp medium-hot mustard
• Salt
• Pepper

Instructions

1. 1.

   Pierce the egg and boil it in a small pot covered with water for 10 minutes until hard-boiled. Shock under running cold water, transfer to a bowl of cold water and let cool for about 10 minutes.

2. 2.

   Meanwhile peel and finely dice the shallot. Place in a tea strainer, briefly rinse with boiling water, then drain.

3. 3.

   Finely dice the pickles. Wash and dry parsley, chives, and dill.

4. 4.

   Slice the chives into ribbons. Pinch off leaves or dill sprigs and finely chop them with a large knife.

5. 5.

   In a bowl whisk together salad cream, yogurt, and mustard. Fold in shallots, herbs, and pickle cubes.

6. 6.

   Peel the egg and dice it very small. First slice the egg into rounds, then rotate and cut lengthwise, finally rotate so the last cut divides the strips into cubes (an egg slicer works well).

7. 7.

   Gently fold the egg cubes into the remoulade, season with salt and pepper to taste.