Grandma Frieda Mary Metas homemade remoulade
When we write a recipe, the first guiding principle is always the question: Why should our readers cook this recipe?
Because your remoulade was sooooo delicious, grandma!
My grandmother Frieda Mary Meta is long gone.
But the memories of so many Sundays when we visited her are very vividly stuck with me. She would often make us roast beef with fried potatoes and her homemade remoulade because we all loved it so much.
When I came running into her big kitchen, the fried potatoes were already sizzling in the pan. Everything smelled so good.
And in the fridge, their remoulade sauce was already waiting for me.
As a kid, I thought it was the roast beef she served us that “ticked” me off. This was really great too, cooked perfectly to the point, medium rare – but back then they said pink and a bit bloody, hot steaming from the roasting tube. But today I know it was their homemade remoulade sauce, which I poured over the meat by the spoonful.
Mind. 2 hours in the refrigerator
for 2 persons
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- 3 eggs
- 2 anchovy fillets
- 200 ml sunflower oil
- 1 tsp lemon juice
- 4 gherkins
- 4 tablespoons cornichon water
- 1 Scarlet (large)
- 2 tsp medium hot mustard
- Salt & Pepper
- ½, bunch dill
- ½ bunch flat leaf parsley
(OR 8 herb mix)
Special kitchen utensil
- Hand blender
… Roast beef & fried potatoes
… Club Sandwich
Preparation of ingredients for homemade remoulade sauce
First, take 2 of the 3 eggs, hard boil them and let them cool while you prepare the other ingredients.
Cut the anchovy fillets into very fine cubes or small strips.
I take great care when cutting the anchovy fillets small/fine and make sure to produce small “shreds”, then it mixes well and it just tastes better….
Remove the cornichons from the jar and drain, cut into small cubes.
I don’t slice them sooo fine as the anchovies, as I really like the little cubes of cornichon for texture.
Peel the shallot and chop fine.
Remove the yolks from the hard-boiled eggs and cut them into small cubes.
The egg white is not needed.
My grandmother always used only fresh dill and chopped flat leaf parsley.
The same goes for my homemade remoulade. As a rule … But if you need to do it quickly, a frozen 8-herb mixture will do.
So: either chop the herbs or get them out of the freezer.
Wonderful – the ingredients are prepared.
Whipping the emulsion for the homemade remoulade
You have already read that in my recipe for homemade mayonnaise:
Do it slowly, then it almost succeeds by itself!
Place egg yolk and mustard in a tall container.
First, using a hand blender or hand mixer on low speed, pre-mix the egg with the mustard.
Now gradually add small portions of oil while continuing to mix.
You will notice immediately whether you succeed in emulsifying: After the first small splashes of oil are added to the egg yolk/mustard mixture, a stand will form very quickly – or not, if you added too much oil too quickly, turned up the mixer too early, or if the egg was no longer really fresh.
Gradually mix in the entire 200 ml of oil.
Your mayonnaise – what else is it at the moment – stands?
Now it’s time for the other ingredients. You can put the hand blender aside, from now on gentle stirring with a spoon is the order of the day.
Next, add the cornichon water with a tablespoon. Four tablespoons give us the right burst of flavor.
Add the finely chopped anchovies, the chopped shallots and the diced cornichons. Stir …
Add the herbs (fresh or frozen). Stir …
Fold in the diced egg yolk. Stir …
Season with salt, pepper and lemon juice.
Put the homemade remoulade in the refrigerator for a few hours, let it infuse and stir again and season to taste before serving.
Thank you grandma (!) and wish you a good appetite.