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Scabeche With Remoulade Sauce
🇧🇷Brazil
•View in original language
(Português)
220 min(s)
4 servings
CleidianyCheff
@cleidianysouza- Ingredients
- Recipe
- Egg Yolks2 unit(s)
- Mustard1 tablespoon
- White Vinegar100 ml
- Saffron4 teaspoon
- Salt to taste
- Olive oil150 ml
- Pickled Cucumber6 tablespoon
- caper2 tablespoon
- Chopped Herbs (Parsley, Chives, etc)8 tablespoon
- Pickled Anchovy Filet3 unit(s)
- Fraldinh1 unit(s)
- White Wine200 ml
- Tomatoes2 unit(s)
- Peppers (Yellow, Red)2 unit(s)
- Olives4 tablespoon
- Whisk the egg yolks, mustard, vinegar, saffron and 1 teaspoon of salt in a blender. Add 100ml of oil, beating until emulsified.
- Mix 1/2 of the cucumber, capers, 1/2 of the herbs and anchovies. Set aside.
- Season meat with remaining salt and wine. Set aside 2 Hours.
- Brown the meat in the remaining oil and add seasoning and 500ml of water. Cook 80 min.
- Mix tomatoes, peppers, remaining herbs, olives and vinegar.
- When boiling, remove and set aside for 6 hours. Serve with sauce and salad
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