This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
Some other recipes using this recipeSee them all 24
Seafood rice salad
This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.
44 K 30 min.
Radish and mushroom salad
This quick salad balances the crunch of radishes with the yielding texture of mushrooms.
56 K 20 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).
419 K5 20 min.
Cauliflower, chicken and avocado salad
In this really simple recipe, crunchy cauliflower is balanced with the soft texture of avocado and tender morsels of diced chicken. A delicious summer salad.
55 K 30 min.
This recipe uses (among others)
Oil
Like these other recipes: Split peas "à la française", Eggplant Polpette, Chicken breasts in a potato crust, Fish in a seed crust, Melting Epoisses on toast , ... See them all 103
Vinegar
Like these other recipes: Curried tuna cubes, Broad bean salad with Parmesan, Mayonnaise, Sushi, Montbenoit's canapés, ... See them all 37
Mustard
Like these other recipes: Cauliflower tabbouleh, Rémoulette of celeriac, Pasta with mustard-cream sauce, Pan-fried scallops and chanterelles with Noilly Prat sauce, Cabbage and cheddar quiche, ... See them all 46
Egg
Like these other recipes: Arizona cupcakes, Gisèle's Pasties, Spinach brik parcels, Fruit crémeux, Hamburger buns, ... See them all 248
Other recipes you may also like
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017956 K 54 20 min.
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid. September 7th 2018295 K3.9 4 hours 35 min.
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon. March 4th 2020312 K 24.6 2 hours 5 min.
Dauphinoise potatoes with Serano ham
These tasty, bite-sized rosettes can be served as an aperitif snack or to accompany a meal. January 23th 2013120 K4.6 40 min.
Eggs "en cocotte" with spinach
A buttered ramekin, a layer of mushroom duxelles, a layer of spinach, a bit of cream, and an egg, in two layers, on top. May 10th 2023152 K5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 14 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.