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.
See also a recipe for Louisiana remoulade and eggs in remoulade sauce.
Mix the yogurt, Roquefort and mayonnaise well together. Sprinkle with pistachios. Serve with raw vegetables.
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