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🍽️ The Clever Remoulade

76 kcal · 30 min · 4 servings

Ingredients

• 1 egg
• 1 shallot
• 40 g pickles (1 pickle)
• 0.5 bunch parsley
• 0.5 bunch chives
• 0.5 bunch dill
• 100 g salad cream (32 % fat content)
• 150 g yogurt (1.5 % fat)
• 1 tsp medium-hot mustard
• salt
• pepper

Instructions

1. 1. Carefully prick the wider end of the egg with a needle.
2. 2. Place the egg in a small pot and cover it completely with water.
3. 3. Boil the egg for 10 minutes until hard-boiled.
4. 4. Hold the hot egg under cold running water to cool it down quickly.
5. 5. Place the egg in a bowl of cold water and let it cool for 10 minutes.
6. 6. Peel the shallot and cut it into very small cubes.
7. 7. Place the shallot cubes into a fine mesh sieve.
8. 8. Briefly pour boiling water over the shallots.
9. 9. Let the water drain off and set the shallots aside.
10. 10. Cut the gherkin into very fine cubes.
11. 11. Thoroughly wash the parsley, chives, and dill.
12. 12. Shake the herbs dry.
13. 13. Cut the chives into fine rings.
14. 14. Pluck the parsley leaves and dill needles from the stems.
15. 15. Finely chop the parsley and dill using a large knife.
16. 16. Add salad cream, yogurt, and mustard to a large bowl.
17. 17. Stir the ingredients until smooth.
18. 18. Gently fold in the prepared shallots, herbs, and cucumber cubes into the sauce.
19. 19. Peel the cooled egg.
20. 20. Slice the egg into thin slices.
21. 21. Stack the slices and cut them lengthwise into thin strips.
22. 22. Cut across the strips to create small cubes.
23. 23. Gently fold the egg cubes into the remoulade.
24. 24. Finally season the sauce with salt and pepper.

Nutrition per serving

• kcal: 76
• Protein: 2 g · Fett/Fat: 5 g · Carbs: 4 g