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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.
896 K 4.1/5 (223 reviews)
6 min.
Easy
0.65 €
250 g
6 IngredientsLast modified on: October 3rd 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
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.
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This recipe uses (among others)
Oil
Like these other recipes: Escalope cordon bleu, Hachis parmentier, No-pastry spinach and potato quiche, Boeuf (beef) bourguignon, Ardennes Salad, ... See them all 103
Vinegar
Like these other recipes: Mexican ceviche, Quiche Lorraine, French dressing (vinaigrette), Curried tuna cubes, Spinach parmentier, ... See them all 37
Mustard
Like these other recipes: Pan-fried scallops and chanterelles with Noilly Prat sauce, Mackerel Fillets in White Wine, Raw beetroot salad, Fish fillet with leeks and mustard cream, Endive and walnut salad, ... See them all 46
Egg
Like these other recipes: Tatin apples with mascarpone cream, Toffee apple upside-down cake, Eggs in tomato shells, French toast "cordon bleu", Little lemon biscuits, ... See them all 248
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