To find out more...
Provençal remoulade sauce
You will obtain a classic remoulade texture, but a very typical and fresh taste.
9 min.
Easy
1.70 €
300 g
7 Ingredients
1 
200 ml 
1 tablespoon mustard
2 tablespoons white (spirit) vinegar
5 leaves Basil
Step by step recipe
Stage 1 - ⌛ 5 min.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 1 min.
Stage 4
The vinegar can be replaced by lemon juice.
- For 300 g : 1.70 €
Change currency:
Olive oil
Like these other recipes: Tzatziki, Cauliflower tabbouleh, Tender tuna, Pitta bread, Greek salad, ... See them all 560
Basil
Like these other recipes: Italian toast, Greek Pesto, Green beans with feta cream and basil, Spaghetti with mussels and basil, Canapés of red mullet with poppy seeds, ... See them all 15
White (spirit) vinegar
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Fresh pasta dough, Puff or flaky pastry (pâte feuilletée), Caesar salad, How to prepare a lettuce, ... See them all 18
Mustard
Like these other recipes: Remoulade celery with tarragon and mimosa eggs, Celeriac soup with mustard, Crispy smoked salmon and herb rolls, Raw beetroot salad, Fine multi-tomato tart, ... See them all 46
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
Craquelin (sweet cracker dough)
This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux pastry (pâte à choux) to give a more attractive and regular result, with eclairs, for example, and gives them a delicious crisp...
Comtoise endive salad
An endive salad given a hearty boost with fried croutons, diced Comté cheese and Morteau sausage.
Like MaronSui's
Perhaps you've heard of "MaronSui's", those chestnut mousses you find in shops? Here's a much better homemade version, easy enough to make.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)