Another

random recipe?
Traffic
  • Recipe seen 291,578 times
    • Rating
    • Already noted 37 times
    • Average note : 2.6/3





Recipes

Rémoulade dressing

Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
- Add this recipe to my binder (Read more...)
- Follow this recipe
- Post a comment about this recipe
- See comments on this recipe
Short version - Short version with photos
Recipe as slideshow
Pdf short version
- Send this recipe to a friend
- E-mail me about this recipe
- Subscribe to news list
- List of recipes in category
- List of all the recipes

Other recipes of the same category

 Basic recipes
  Sauces
PestoRoquefort sauce

For 250 g, you will need:



Nutritional information:

Whole recipe
Calories
1917
96%
Proteins
9g
3%
Carbohydrates
3g
<1%
Fats
208g
32%
 Per 100 g 
Calories
628
31%
Proteins
3g
1%
Carbohydrates
1g
<1%
Fats
68g
10%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 6 min.
Preservation : Several days in the fridge, in a closed jar



How much will it cost?

 For 250 g : 0.64 €

 Change currency:

 Note : These prices are only approximate. Read more...



Step by step recipe:

Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon French mustard, 200 ml oil, fine (or table) salt and pepper in a blender goblet or high-sided bowl.
Rémoulade dressing : Photo of step #1
Use a blender to mix just a few seconds.
Rémoulade dressing : Photo of step #2
The sdressing is ready when it look like runny mayonnaise.
Rémoulade dressing : Photo of step #3

Recipes which use it: 4

Scandinavian cocktailCeleriac Rémoulade Crunchy saladVerrine of avocado mousse and crab

Source:

After Gaston Lenôtre.

Last modified on: October 3rd 2010

Back to top of page



You might also like:

How to succeed in making sabayon (sillabub)Tomato sauce for pizzasMayonnaiseBéarnaise sauceBechamel sauceCocktail saucePestoTapenade
Nota: Rollover photos with your mouse to see recipe title.


Post a comment or question:

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.


I am not a leaving thing

You can also get a RSS feed on last comments of this recipe.

Back to top of page


Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).


I am not a leaving thing