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.
You will obtain a classic remoulade texture, but a very typical and fresh taste.
34 K 5/5 (1 reviews)
9 min.
Easy
1.70 €
300 g
7 IngredientsLast modified on: September 18th 2022
1 
200 ml 
1 tablespoon mustard
2 tablespoons white (spirit) vinegar
5 leaves Basil
Times for this recipe
Preparation: 9 min.
Step by step recipe
Stage 1 - ⌛ 5 min.
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.
The vinegar can be replaced by lemon juice.
Keeping: Several days in the refrigerator, in a closed jar.
Source: Home made.
Nutritional information
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)
Olive oil
Like these other recipes: Fresh spinach with cream, Cajun-style lentil salad, Tomato sauce (with fresh tomatoes), Pan-fried scallops and chanterelles with Noilly Prat sauce, Chicken and mushroom brik rolls, ... See them all 541
Basil
Like these other recipes: Canapés of red mullet with poppy seeds, Salmon and spinach quiche, Spaghetti with mussels and basil, Pesto, Quick flaky pizza, ... See them all 15
White (spirit) vinegar
Like these other recipes: How to prepare broccoli, Sautéed chicken with leeks, Red mixed pickle, Cervelle de Canut, How to prepare cabbage, ... See them all 18
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