Mustard Remoulade

For the mustard remoulade, mix the egg yolks with mustard, pepper, salt, juice of one lemon and sugar. With the whisks of the mixer, fold in the oil, first drop by drop, then in a thin stream, until you get a thick mayonnaise.

Hard boil the egg, let cool, peel and chop.

Finely chop the parsley, chop the chives into rolls, dice the mustard pickles.

Stir everything with the yogurt into the mayonnaise.

Season the mustard remoulade with salt and pepper.

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