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.
900 K 4.1/5 (223 reviews)
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Last modified on: October 3rd 2010
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For 250 g, you will need:

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Times for this recipe
Preparation: 6 min.

Step by step recipe


Stage 1 - ⌛ 5 min.
Rémoulade dressing : Stage 1
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.
Rémoulade dressing : Stage 2
Use a blender to mix just a few seconds.

Stage 3
Rémoulade dressing : 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 recipe7 RDI=3 %2 RDI=0 %210 RDI=30 %1,890 RDI=100 %7,930 RDI: 100 %
Per 100 g2 RDI=1 %070 RDI=10 %640 RDI=30 %2,690 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, Sulfites, mustard
How much will it cost?
  • For 250 g : 0.65 €

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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
Zucchini and tomato remoulade
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This very simple recipe combines crunchy raw cauliflower with hard-boiled eggs and herbs in a rémoulade dressing.
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A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.
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The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.
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