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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine


MC connect
1 jar
Ready in: 0:15 h
Preparation time: 15 min.
Created on: 06.11.2018

MAKES 1 JAR (400 ML)

  • ½ bunch of parsley
  • 1 onion (80 g)
  • 1 large pickled gherkin
  • 2 tbsp capers
  • 1 egg at room temperature (medium)
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp sugar
  • 1 pinch of pepper
  • 300 ml sunflower oil
  • 1 hard-boiled egg (medium)


Per jar:

  • calorific value
    9751 kj / 2329 kcal
  • protein: 9 g
  • carbohydrates: 6 g
  • fat: 256 g
Preparation time
15 min.
Ready in
0:15 h
  1. Wash the parsley, shake dry and remove the leaves from the stalks. Peel and quarter the onion and put in the blender jug with the parsley.
  2. Add the gherkin and capers and chop, with the measuring beaker in place, for 8 seconds/speed setting 7, then remove and put aside.
  3. Put the fresh egg, lemon juice, mustard, salt and sugar in the blender jug and, with the measuring beaker in place, mix for 10 seconds/speed setting 3.
  4. Then with the measuring beaker in place, set the appliance to 4 minutes/speed setting 4. Start the appliance and pour the oil slowly onto the lid of the blender jug so that it drips downwards along the measuring beaker insert. Slowly increase the quantity of oil.
  5. Then add the gherkin and onion mixture to the mayonnaise in the blender jug and, with the measuring beaker in place, mix in for 8 seconds/speed setting 2.
  6. Chop the hard-boiled egg into fine pieces and, with the measuring beaker in place, mix in for 5 seconds/speed setting 4.
  7. Refine the remoulade with a little of the liquid from the gherkin jar.



Remoulade keeps in the refrigerator for approximately three days.




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