1 egg yolk
1/2 tsp vinegar
200 ml sunflower oil
1 tsp lemon juice
1 tsp mustard
1 tbsp parsley
1 tsp marjoram
1 tsp azmatsuk, wild celery
1 tsp thyme, fresh
1 tsp rosemary
1 clove garlic optional
3 tbsp yogurt optional
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Remoulade is a kind of mayonnaise with fresh herbs. In preparing all the ingredients you need to have room temperature. The yolk is placed in a stirred vessel and mix with vinegar. Passaged as during this time the oil is poured in a thin stream. Add the mustard, lemon juice, salt and pepper, fights a few seconds. Finally, add the herbs, cut very very finely and eventually crushed garlic foam. Stir gently with a spoon. For a lighter option puts and yogurt. To grill meat, cold slices of roast chicken in the oven, sandwich to and cooked potatoes to fish - cold or hot, to boiled eggs. In the refrigerator can stand about 4-5 days, covered with adhered foil, in order not to discolor.
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04 Jan 2009


Kneel on non-traditional sauces. Will surely try it, except that I do not know where to find wild celery. I've heard of him, but stuva me that I have met in nature. You'll have to check it out some herbals.

can make it without him, only herbs that you have on hand. Although azmatsuka is very specific, and fennel as is. Who wants can not replace flavor. : -)

Here's a description of wild kerevizhttp: // bg. wikipedia. org / wiki Wild chervil. If not in herbal pharmacies, stores it in spices will probably be revealed. French much prefer it.

This is a combination of spices typical of French cuisine: Fines herbesClassic French combination of four herbs - chives, parsley, chervil and tarragon. Suitable for seasoning dishes with exquisite delicate taste.

Thank you! I found it. I never imagined that is used as a spice.

Chervil is azmatsuk, wild celery. Anthriscus. I prefer Provencal mixture of heavy meals, thyme, rosemary, bay leaf, lavender, mountain savory, oregano and sage, as also his variiram. Fines herbes put in Brest & # 243 ;, it great.