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Sorrel herb remoulade

Posted by Rene on

Sorrel herb remoulade


2 handfuls fresh sorrel
3 tbsp Olive oil
1 tbsp dijon mustard
2 Cooked eggs
1 egg yolk
2 tbsp red wine vinegar
1 tbsp capers
Pinch Salt
Pinch Pepper


Using pestal & mortar

  1. Mash  cooked eggs down with the red wine vinegar
  2. stir in egg yolk, salt & pepper then whilst mixing add the olive oil.
  3. Finish with adding sorrel, capers, mustard check for seasoning and adjust if needed.


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