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4
Easy
20 min
By Christine Rudolph and Susie Theodorou
Published 2019
There’s a remoulade to suit every occasion. The base is a creamy sauce (mayonnaise, crème fraîche, yoghurt or skyr), which is then mixed with pickled vegetables and fresh herbs. Serve with seasonal vegetables for a healthy snack between meals or with drinks.
Mix the crème fraîche, skyr, lemon zest and juice and mustard until smooth. Stir in the capers, gherkins, onion, radishes and herbs. Taste and season with salt and pepper. Gently fold in the whipped cream. Serve with baby carrots, cucumbers and radishes.