1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Rémoulade dressing

Name: Rémoulade dressing
Prep time: 6 min
Total time: 6 min
Yield: 250 g
Cuisine: French
Ingredients: 1 egg; 2 tablespoons vinegar; 1 tablespoon mustard; 200 ml oil; Fine (or table) salt; Pepper

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.

902 K 4.1/5 (225 reviews)673676

Duration

6 min.

Difficulty

Easy

Last modified on: October 3^rd 2010

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 250 g, you will need:

1 1 egg
2 2 tablespoons vinegar
3 1 tablespoon mustard
4 200 ml oil
5 Fine (or table) salt
6 Pepper
Total weight: 295 grams

Times for this recipe

Preparation

6 min.

Step by step recipe

Stage 1 - ⌛ 5 min.

Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon mustard, 200 ml oil, Fine (or table) salt and Pepper in a blender goblet or high-sided bowl.

Stage 2 - ⌛ 1 min.

Use a blender to mix just a few seconds.

Stage 3

The sdressing is ready when it look like runny mayonnaise.

Keeping: Several days in the fridge, in a closed jar.

Source: After Gaston Lenôtre.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	7 RDI=11 %	2 RDI=1 %	206 RDI=282 %	1,893 RDI=95 %	7,928 RDI: 95 %
Per 100 g	2 RDI=4 %	0	69 RDI=96 %	641 RDI=32 %	2,687 RDI: 32 %

Possible allergens in this recipe: egg, Sulfites, mustard

How much will it cost?

For 250 g : 0.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 24

Cauliflower and chickpea salad

Chickpeas go well with cauliflower, so here is a salad that makes the most of this with sliced radishes for extra crunch.
40 K 20 min.

Spring radish and avocado salad

This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.
38 K 30 min.

Bistro-style red endive salad

Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.
61 K 30 min.