A sauce that enriches your breaded fish.

1 bowl

5 min


Sunflower or rapeseed oil 200g
Eggs 2 yolks
Mustard 1 tsp.
Lemon juice 1 tbsp.
Gherkin 8
Caper 20g (optional)
Parsley 1/2 tsp.
Chervil 1/2 tsp.
Tarragon 1/2 tsp.
Chives 1/2 tsp.
Salt 1 pinch
Freshly ground pepper


  • Place the parsley, chervil, tarragon, chives, gherkins and capers (optional) in the bowl and blend for 10 seconds on speed 6. Scrape down the sides of the bowl with the spatula.
  • Blend for 10 seconds on speed 6 and transfer the mixture to a bowl.
  • Rinse and dry the bowl. Add egg yolks, mustard, salt and pepper. Mix for 1 minute on speed 5.
  • Slowly add the lemon and oil through the hole in the lid, mixing for 1 minute 30 seconds on speed 5.
  • Add the herb mixture, capers and pickles. Blend for 10 seconds on speed 1. Pour the sauce into a bowl or jar. It will keep for 2 days in the refrigerator.
  • TIP(S)

    This sauce is a perfect match for fish and chips. It also goes well with grilled meat and fish.
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