Pink pepper remoulade
Roquefort sauce
- 2 EGG YOLKS
- 150 GRAM GOOD QUALITY COOKING OIL
- 2 TBSP LEMON JUICE
- 1 GREEN ONION, chopped
- 2 TBSP PICKLED RADISH, chopped
- 1 TBSP PINK PEPPERS
- 1/2 TBSP MUSTARD
- 100 GRAM ROQUEFORT, mashed
- 100 GRAM YOGURT
- 100 GRAM MAYONNAISE
- 25 GRAM PISTACHIOS, chopped
Mix the egg yolks with the lemon juice, mustard, and pepper and salt to taste. Use a mixer and mix in the oil drop for drop. After the mixture thickens you can poor the oil in a little faster. After you have added all oil, stir in the radish, the green onions and the pink peppers. Serve with cold meat, hard boiled eggs or shrimps.
Mix the yogurt, Roquefort and mayonnaise well together. Sprinkle with pistachios. Serve with raw vegetables.
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