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Remoulade sauce with caviar

A luxurious twist on the classic remoulade sauce. In this recipe, we use the component Remoulade sauce.

Makes 700g.

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Allergens and dietary requirements

  • Mustard
  • Sulphite
  • Egg
  • Fish
  • Pescetarian

Ingredients

2
egg yolks, or 100g pasteurised egg yolk
2.5
g
salt
0.25
tsp
pepper
5
g
mustard
15
g
vinegar
425
ml
oil
as needed
lemon juice or pickling liquid from the gherkins
15
g
capers
25
g
gherkins
10
g
shallot
10
g
parsley
10
g
chervil
10
g
tarragon
200
g
caviar

Scale recipe

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