Frankfurter Maultaschen with Sauce Remoulade

Stir through the mustard and yolks. Add the oil very slowly while stirring until the mayo has the desired consistency, dilute with the white wine and season with pepper and salt. Finely dice the boiled egg and the cucumber and mix them with the herbs into the mayo.

Turn the Maultaschen like a schnitzel in flour on the other side, pull them through the beaten egg and coat them with the breadcrumbs. Then fry on both sides in a deep frying pan with clarified butter. Drain on a paper towel.

Serve the Maultaschen with the Remoulade sauce and a slice of lemon.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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