Sorrel herb remoulade

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.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

1 of 3