Yoghurt remoulade with brined gherkins and capers for fondue

Yoghurt remoulade without mayonnaise, made with Greek yoghurt, chopped egg, brined gherkins, capers, mustard and parsley. No baking needed – for fondue, fish and snacks.

At a glance

• Serves 6
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 89 kcal per serving
• Protein: 5 g
• Fat: 6 g
• Carbs: 2 g

Ingredients

• 2 eggs
• 250g Greek yoghurt
• 2 brined gherkins
• 1 tbsp capers
• 1 tbsp lemon juice
• 1 tsp mustard
• 1 bunch of parsley
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · chopping board · knife

1. Hard-boil the eggs for 10 minutes, refresh them in cold water and peel them.
2. Finely chop the eggs, gherkins and capers.
3. Pick the parsley leaves from the stalks and chop them.
4. Stir the yoghurt, mustard and lemon juice together and fold in the eggs, pickled cucumbers, capers and parsley.
5. Season the remoulade with salt and pepper and chill it until you're ready to eat.

Good to know

Remoulade belongs to fondue chinoise just as cocktail sauce does. This one gets by without mayonnaise – Greek yoghurt and egg still make it creamy. It goes especially well with fish and potatoes.

Swaps

Greek yoghurt → skyr. Brined gherkins → cornichons (choose ones without added sugar). Parsley → dill or tarragon. Capers → more gherkin.

Cooking tips

Lightly squeeze out the chopped gherkins, otherwise the remoulade gets watery. After 30 minutes in the fridge it tastes more rounded.

Storage

Keeps for 2 days in the fridge, covered.

Allergens

Contains egg, milk and mustard; gluten-free, no nuts. Suitable in pregnancy if the eggs are hard-boiled.

Frequently asked questions

How long does yoghurt remoulade keep in the fridge?

Keeps for 2 days in the fridge, covered.