remoulade
Remoulade tastes good to me and under toppings it is less fatty than butter or margarine. Take, if you have a kitchen mixer, depending on the desired amount: Ready-made mayonnaise in a plastic bottle, low-fat (or home-made) gherkins, silver onions, green olives without stone, parsley, dill and possibly tarragon (frozen), who wants can also garlic to do so.
Chop the vegetables and herbs in the blender, add either from the cucumber water or lemon juice. Salt and pepper to taste. Stir in the mayonnaise. If the remoulade has become too thin, maybe mix some locust bean gum.
Put the whole thing back into the now empty plastic bottle (be careful, do not rinse the bottle with water, because water always contains germs). A rest of the mayonnaise can be quiet in it. Cool down.
I like to eat bread with boiled ham, chicken, fish, shrimp, etc. Even tomatoes can be filled with hard-boiled egg and the remoulade.
