Gastronomixs

Remoulade crème

A tangy egg white crème with all the ingredients of a classic remoulade.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Remoulade crème

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Ingredients

90

g

yoghurt

80

g

egg whites

30

g

lemon juice

500

g

sunflower oil

2

sprigs

tarragon

2

tbsp

coarse-grained mustard

2

 

gherkins

2

 

shallots

Preparation method

  • Roughly chop the shallots and gherkins.
  • Add the rest of the ingredients, except the sunflower oil, and purée.
  • Add the oil drop by drop while continuing to mix until you have a smooth crème.
  • Store in the refrigerator.

Serving suggestions

  • As a component in a composition with slow-cooked halibut, cucumber, shallots, and green herbs.
  • As a component in a composition with red gurnard, tomato, and pickle juice.

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