Sauce Remoulade

a) classic

Knead the yolks with the mustard. Slowly add the oil, stirring constantly, like a mayo. Salt, pepper, season with lemon salt or vinegar.

b) with yogurt (Saarbrücker Zeitung, Posting Jörg Weinkauf)

Mix juice of one lemon, mustard, egg, salt, cayenne pepper with a whisk until combined. Add oil drop by drop at the beginning, then in a thin stream, continuing to whisk heartily until a mayo is formed. Mix in the yogurt.

Clean and rinse spring onion and chop finely. Finely dice the cucumber. Mix both ingredients and the capers into the yogurt mayonnaise and season with salt and cayenne pepper.

c) with yogurt and anchovies, according to a posting by K.-H. Boller

Beat yolks in a narrow container with a mixer. Gradually add oil in a thin stream. Work on highest speed until creamy.

Season with salt, mustard and juice of one lemon. Stir in the yogurt with a whisk.

Chop the remaining ingredients and fold into the mayo.

d) quick remoulade, 1 (Brigitte)

Boil egg until hard, remove shell and chop. Finely dice the cucumber. Chop parsley. Mix mayo, yogurt egg, capers, cucumber and parsley and season with salt and pepper.

e) quick remoulade, 2 (V.Klink)

Mix the chopped ingredients with the mayo.

Our tip: If you like to cook with fresh herbs, get at the

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