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A rough remoulade?
It’s a self-made, handmade, home-made remoulade: everything is mixed w/ a spoon or an egg whip, chopped w/ my own hands … so it’s a little far away from any store-bought remoulade which tends to be more smooth …
Despite all this handiwork it’s a fast remoulade, a simple approach which may present your very own idea of remoulade flavour.
So let’s get started …
What do we need?
It’s more or less only:
- Greek yoghurt & oil
- cornichons, anchovies & capers
- mustard & dried herbs like parsley, chervil & tarragon
- … & hard-boiled eggs!
Next step is the preparation i. e. finely chopping, dicing whatever there is of cornichons, anchovies & capers as well as the rescue of the egg yolks. (I assume that you’ve got some hard-boiled eggs in your fridge – if not: just boil them, chill them, peel them …)
… & mix the Greek yoghurt w/ the oil (I had peanut oil & lemon flavoured oil) & add salt & pepper to taste.
Lemon flavour is inevitable in remoulade – that’s my personal opinion. You may also add some splash of white vinegar, but it’s another flavour coming in w/ the vinegar.
Furthermore I have – at the moment – this wonderful lemon flavoured oil. Maybe one day it isn’t any longer available … then I’ll resort to freshly grated lemon zest – of course!
Now we mash the egg yolks & add the mustard (I had sweet mustard) & the dried herbs. I used dried herbs because I hadn’t any fresh herbs at this special moment. You may substitute w/o hesitating.
Mix everything w/ the yoghurt mess.
Now add the finely chopped cornichons, anchovies & capers. Mix.
Did you notice that I stayed somewhat vague about the ingredients from time to time?
Yes – it’s because remoulade especially home-made remoulade is a personal affair which may present your personal taste of flavours. It’s the point of:
- Which type of oil?
- Which type of mustard?
- Which type of & how much of vinegar?
- Which herbs?
Remoulade opens a great variety of flavors to be added to become a really hearty remoulade. So just try & substitute your preferred stuff for my suggested stuff.
So now … Ready.
You only need now something to go w/ your remoulade: in my case it’s freshly baked tilapia in a fine thin crust of breadcrumbs.
- 100 g greek yoghurt
- 1 tsp lemon flavoured oil
- 2 tbsp oil w/o flavour of its own (like peanut oil)
- 2 hard-boiled eggs
- 1 tsp sweet mustard
- 2-3 anchovis
- a splash of vinegar
- 3-4 cornichons
- 1 tbsp capers
- 1 tsp dried parsley, chervil & tarragon
- sakt & pepper (to taste)
- Boil 2 eggs if you can’t grab any hard-boiled eggs out of your fridge.
- Mix the Greek yoghurt w/ the oils & add salt/pepper to taste.
- Mash the egg yolks w/ sweet mustard & the dried herbs w/ a fork.
- Add a splash of vinegar to taste.
- Add the egg yolk mess to the yoghurt mess & mix.
- Chop the cornichons, the capers & the anchovies & mix w/ the egg yolk mess.
- If you like you can also chop the egg whites & add to the remoulade.