Alma Lach

Rémoulade

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Add 2 sieved egg yolks, 1 tablespoon minced sweet pickles, ¼ teaspoon