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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.
902 K 4.1/5 (225 reviews)673676
Last 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
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 2 g RDI=4 % | 0 g | 69 g RDI=96 % | 641 kcal RDI=32 % | 2,687 kJ RDI=32 % |
| Whole recipe | 7 g RDI=11 % | 2 g RDI=1 % | 206 g RDI=282 % | 1,893 kcal RDI=95 % | 7,928 kJ RDI=95 % |
How much will it cost?
For 250 g
0.65 €
Per Rémoulade dressing
0.05 €
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 all 25 other
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A typical bistro-style salad with grated celery, mimosa eggs, diced cheese, croutons and grilled ham, tied together with a good remoulade sauce.
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Lambé's salad is a rather original salad with chickpeas, mimosa eggs, cheese and, above all, a crunchy buckwheat pancake, broken into small pieces and added at the last moment.
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Bistro-style beetroot salad
Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
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Radish and mushroom salad
This quick salad balances the crunch of radishes with the yielding texture of mushrooms.
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Spring courgette and tuna salad
Crunchy baby courgettes, spring onion, fresh herbs and tuna in a rémoulade dressing combine to make a true spring salad.
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This recipe uses (among others)
Vinegar
Mustard
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