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Rémoulade Sauce
Preparation info
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1988
Ingredients
3 4 - Salt and pepper
1 teaspoon
Method
Beat the egg yolks in a bowl with the salt and pepper, vinegar and mustard. Add the olive oil drop by drop, whisking constantly. When the mixture is thick, stir in the shallot, onion, parsley and chervil.
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