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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.

35 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 %