Remoulade (3)
Instructions
Mince together with capers and gherkins and strizzateli well to remove all the liquid.
In a bowl mix the mayonnaise with the anchovy paste, add the mince, mix and season with a pinch of cayenne pepper.
Ideal for cold meats, lobster, fish and eggs.
Ingredients and dosing for 4 persons
- 40 cl of mayonnaise
- 1 tablespoon of capers
- 3 pickles
- 1 tablespoon of parsley, chervil, tarragon triti
- 1/2 tablespoon of anchovy paste
- 1 pinch of cayenne pepper