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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.

901 K 4.1/5 (225 reviews)

6 min.

Easy

0.65 €

250 g

6 Ingredients

Last modified on: October 3^rd 2010

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=3 %	2 RDI=0 %	210 RDI=30 %	1,890 RDI=100 %	7,930 RDI: 100 %
Per 100 g	2 RDI=1 %	0	70 RDI=10 %	640 RDI=30 %	2,690 RDI: 30 %

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.

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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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Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).
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Cauliflower, red bean and avocado salad

This combination of crunchy (raw cauliflower) and soft textures (red beans and avocado), in a rémoulade dressing with fresh herbs, makes a simple yet delicious salad.
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