Provençal remoulade sauce


Provençal remoulade sauce
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.
11K 1 5
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Last modified on: September 18th 2022

Keywords for this recipe:
For 300 g, you will need:
  • 1 egg 1 egg
  • 2 olive oil 200 ml olive oil
  • 3 French mustard 1 tablespoon French mustard
  • 4 white (spirit) vinegar 2 tablespoons white (spirit) vinegar
  • 5 basil 5 leaves basil
  • 6 salt salt
  • 7 pepper pepper
  • Total weight: 300 grams

Change these quantities to make: 100 g 150 g 300 g 600 g 900 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
9 min.9 min.

Step by step recipe


Stage 1 - 5 min.
Provençal remoulade sauce
In a high-sided container, pour 1 egg, 200 ml olive oil, 1 tablespoon French mustard, 2 tablespoons white (spirit) vinegar, salt and pepper.

Stage 2 - 3 min.
Provençal remoulade sauce
Add 5 leaves basil coarsely chopped.

Stage 3 - 1 min.
Blend for a few seconds until creamy.

Stage 4
Provençal remoulade sauce
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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,888 Kcal or 7,905 Kj7 gr1 gr206 gr
94 %3 %<1 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
629 Kcal or 2,633 Kj2 gr< 1 gr69 gr
31 %1 %<1 %10 %
% 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, Mustard, Sulfites
How much will it cost?
  • For 300 g : 1.68 €

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)
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