Rémoulade Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Keith Floyd

Published 1988

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Ingredients

  • 3 or 4 egg yolks
  • Salt and pepper
  • 1 teaspoon wine vinegar</

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.