Remoulade crème
A tangy egg white crème with all the ingredients of a classic remoulade. Delicious addition to various fish dishes!
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
Makes 750g.
Allergens and dietary requirements
- Mustard
- Cow's milk
- Lactose
- Egg
- Vegetarian
Ingredients
90
g
yoghurt80
g
egg white30
g
lemon juice500
g
sunflower oil2
sprigs
tarragon2
tbsp
coarse-grained mustard2
gherkins, roughly cut2
shallots, roughly cut