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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.

863K 221 4.2

Last modified on: October 3^rd 2010

Keywords for this recipe:

For 250 g, you will need:

1 1 egg
2 2 tablespoons vinegar
3 1 tablespoon French mustard
4 200 ml oil
5 fine (or table) salt
6 pepper

Change these quantities to make: 125 g 250 g 500 g 750 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
6 min.	6 min.

Step by step recipe

Stage 1 - 5 min.

Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon French 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,894 Kcal or 7,930 Kj	7 gr	3 gr	206 gr
95 %	3 %	<1 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
642 Kcal or 2,688 Kj	2 gr	1 gr	70 gr
32 %	1 %	<1 %	11 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Egg, Sulfites, Mustard

How much will it cost?

For 250 g : 0.61 €

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 recipes that use this recipe

Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.
289K5 54 min.

Crunchy salad

Crunchy vegetables, pine nuts and rice with a rémoulade dressing.
143K 14.6 36 min.

Bistro sandwich

The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.
38K 18 min.

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.
21K 26 min.

Gribouille dressing is based on a rémoulade dressing, with shallot, herbs, hard-boiled egg and tuna added. It goes well with fish and vegetables of all kinds and makes a great sandwich filling.
25K 18 min.

See all recipes that use it

This recipe uses (among others)

	Oil: You can get more informations, or check-out other recipes which use it, for example: Roast beef "like they do it in Santa Fe", Split peas "à la française", Eggs Arsène, Steak burger topped with egg, Pan-fried potatoes, ... All
	Vinegar: You can check-out other recipes which use it, like for example: French dressing (vinaigrette), Curried tuna cubes, Vol-au-vent, Raw beetroot salad, Special Cheese and Walnut Sticks, ... All
	French mustard: You can check-out other recipes which use it, like for example: Rabbit with mustard, Tomato tart, Provençal remoulade sauce, Mackerel Fillets in White Wine, Celeriac in cream and mustard sauce, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Hamburger buns, Four quarters, Gâteau Basque , Eggs with tomatoes and courgettes, Vegetable clafoutis, ... All

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