Remoulade sauce simple - II type

Ingredients
3 eggs
4 tbsp (40 g) cream or drained yogurt
3/4 cup (150 ml) vegetable oil
1/4 onion
1 pickle
3-4 small sardines or canned anchovy fillets
2-3 marinated mushrooms
1 tsp (3 ml) lemon juice
1 tsp (3 g ) mustard
pinch of sugar
pinch of salt
Method
From two hard-boiled egg yolks and a crude, a pinch of salt and vegetable oil attaches plain mayonnaise. Dilute with cream to desired consistency. Add the mustard, chopped mushrooms, egg whites from boiled eggs, fish, pickles and grated onion. Sauce seasoned to taste with lemon juice, sugar and salt. Mix until a smooth sauce. to Serve cooked eggs and cold meats.
Containers:
Difficulty
Difficult
Tested
0 users
Author
vg
01 Dec 2002