Remoulade sauce

Category
Sauces

Time
15 minutes

Difficulty
Difficult

Cost
Very cheap

From
France

Ingredients

1 yolk
200ml corn oil
1 tbsp. lemon juice
50g capers
2 pickled gherkins
1 tsp. anchovy paste
1 tbsp. fresh tarragon, chopped
1 tbsp. fresh parsley, chopped
1 pinch of salt

Put the egg yolk, lemon juice, and salt in a bowl and blend with a whisk. Add the oil gradually and beat briskly.
Chop finely the capers, the pickled gherkins, the tarragon and the parsley. Mix the chopped ingredients and the anchovy paste to the sauce.