1,564 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Provençal remoulade sauce

Name: Provençal remoulade sauce
Prep time: 9 min
Total time: 9 min
Yield: 300 g
Cuisine: French
Ingredients: 1 egg; 200 ml olive oil; 1 tablespoon mustard; 2 tablespoons white (spirit) vinegar; 5 leaves Basil; salt; pepper

The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing.

You will obtain a classic remoulade texture, but a very typical and fresh taste.

37 K 5/5 (1 reviews)

9 min.

Easy

1.70 €

300 g

7 Ingredients

Last modified on: September 18^th 2022

For 300 g, you will need:

1 1 egg
2 200 ml olive oil
3 1 tablespoon mustard
4 2 tablespoons white (spirit) vinegar
5 5 leaves Basil
6 salt
7 pepper
Total weight: 300 grams

Times for this recipe

Preparation: 9 min.

Step by step recipe

Stage 1 - ⌛ 5 min.

In a high-sided container, pour 1 egg, 200 ml olive oil, 1 tablespoon mustard, 2 tablespoons white (spirit) vinegar, salt and pepper.

Stage 2 - ⌛ 3 min.

Add 5 leaves Basil coarsely chopped.

Stage 3 - ⌛ 1 min.

Blend for a few seconds until creamy.

Stage 4

Your Provençal remoulade sauce is ready.

Remarks

You can modulate the quantity of basil, more or less, according to your taste.

The vinegar can be replaced by lemon juice.

Keeping: Several days in the refrigerator, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	7 RDI=3 %	1 RDI=0 %	210 RDI=30 %	1,890 RDI=90 %	7,910 RDI: 90 %
Per 100 g	2 RDI=1 %	0	70 RDI=10 %	630 RDI=30 %	2,640 RDI: 30 %

Possible allergens in this recipe: egg, mustard, Sulfites

How much will it cost?

For 300 g : 1.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Pain perdu

This is a sweet French version of "eggy bread": slices of bread soaked in a mixture of milk, cream, egg yolks and vanilla sugar, then pan-fried until golden. It's really simple and wickedly delicious!

July 20^th 2011184 K3.8 40 min.

Brownies

Brownies are traditional North-American tray-baked cakes: always moist in texture, usually with chocolate and pecan nuts. Brownies should still be soft in the middle, so need to be slightly undercooked.

March 8^th 2020132 K4.1 35 min.

Spinach on toast with bechamel

A slice of buttered toast, layers of spinach and sliced hard-boiled egg, topped with bechamel sauce and grated cheese, then browned in the oven.

February 11^th 201581 K4.3 35 min.

Hazelnut and orange cake

A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit trickier than a basic cake, but the result is well worth it.

January 23^th 201965 K5 2 hours 15 min.

Mini Mont-Blanc choux puffs

These mini choux puffs are topped with a layer of craquelin and filled with Mont-Blanc cream: a mixture of whipped cream and sweetened chestnut purée.

March 17^th 201978 K 1 hour 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.