Remoulade

Ingredients

• 2 Eggs
• 2 egg yolks
• 1 tbsp Medium-hot mustard
• 0.25 l oil
• Salt
• pepper (ground)
• 4 tbsp white wine vinegar
• 4 tbsp crème fraîche
• 1 bunch mixed herbs (chervil, dill, chives, watercress, parsley)
• 1 tbsp capers
• 1 small onion
• 2 small cucumbers
• 2 anchovy fillets

Instructions

1. 1.

   Hard boil the eggs, cool them in cold water, peel, halve and place the yolks in a bowl.

2. 2.

   Add raw egg yolks and mustard to the cooked yolks and whisk with a fork. Drizzle oil slowly while vigorously stirring with a whisk until a creamy sauce forms.

3. 3.

   Fold in vinegar and crème fraîche. Wash herbs, pat dry, finely chop. Dice capers, onion, and cucumbers into small cubes. Rinse anchovy fillets under running water and cut them small. Mix everything with the chopped egg whites into the remoulade, season with salt and pepper, and serve.