Remoulade
Instructions
Peel the garlic and pass inside the bowl that used to make the sauce.
Then the yolk, insaporitelo sgusciatevi with a pinch of salt and, stirring constantly, begin to pour the oil drop-wise.
Does not indicate the precise quantity because it depends on the degree of absorption of the egg.
When the sauce is well assembled, complete with the teaspoon of white vinegar and parsley, finely chopped.
Adjust, if necessary, salt.
Stir.
