Pink pepper remoulade and roquefort sauce recipe

		French recipes Recipes from the Provence			French recipes Travel to France
			Recipes with roquefort
	Pink pepper remoulade			Roquefort sauce
	2 EGG YOLKS 150 GRAM GOOD QUALITY COOKING OIL 2 TBSP LEMON JUICE 1 GREEN ONION, chopped 2 TBSP PICKLED RADISH, chopped 1 TBSP PINK PEPPERS 1/2 TBSP MUSTARD			100 GRAM ROQUEFORT, mashed 100 GRAM YOGURT 100 GRAM MAYONNAISE 25 GRAM PISTACHIOS, chopped
Mix the egg yolks with the lemon juice, mustard, and pepper and salt to taste. Use a mixer and mix in the oil drop for drop. After the mixture thickens you can poor the oil in a little faster. After you have added all oil, stir in the radish, the green onions and the pink peppers. Serve with cold meat, hard boiled eggs or shrimps. See also a recipe for Louisiana remoulade and eggs in remoulade sauce.			Mix the yogurt, Roquefort and mayonnaise well together. Sprinkle with pistachios. Serve with raw vegetables.