rough remoulade
Servings: 2
ingredients:
- 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)
how to:
- 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.
Notes
Oil w/o flavour of its own: Of course you can also add a fine delicate olive oil ( extra vergine ...), but be aware of the olive oil flavour’s impact on the remoulade!
Lemon flavoured oil: You may also use some freshly grated lemon zest.
Sweet mustard: You may also use just mustard, however, be aware that there will be an impact on the flavour of the remoulade!
Vinegar: I prefer a light vinegar of white wine - of course you can also add your preferred vinegar, even balsamic vinegar.
Dried herbs: I worked w/ dried herbs because fresh herbs weren’t available at this moment. If going w/ fresh herbs substitute a tablespoon for a teaspoon.
Parsley, chervil, tarragon: These are the classic choices for remoulade. You may mix as you like i. e. there is no fixed proportion. You may also drop tarragon if you don’t like it or chervil if you don’t like it ... or ...