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Rémoulade sauce
Preparation info
- Makes approximately
325 ml
- Difficulty
Easy
- Ready in
35 min
Appears in
Published 1999
This sauce, which is the traditional accompaniment to grated celeriac, is also delicious with cold meats such as the ham, turkey and beef pictured here.
Ingredients
3 60 ml 2 fl oz 250
Method
- Place the anchovy fillets in a small bowl, soak in the milk for 15 minutes, then drain. Discard the milk and finely chop the anchovies.
- Stir the mayonnaise in a small bowl with the chopped anchovies and mustard until combined. Mix the capers and the gherkins into the sauce.
- Cover with plastic wrap and place in the refrigerator to chill for 10 minutes,
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