Cooking-ez.com

994 easy and fully explained recipes, with 12,041 photos and 77 videos

Rémoulade dressing

Rémoulade dressing

This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.

662,2654.4/5

Grade this recipe

Last modified on: October 3rd 2010

For 250 g, you will need:

Change for:

How long does it take?

Fulfillment
PreparationStart to finish
6 min.6 min.
Preservation:
Several days in the fridge, in a closed jar

Step by step recipe

Stage 1
5 min.
Rémoulade dressing : Photo of step #1 Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon French mustard, 200 ml oil, fine (or table) salt and pepper in a blender goblet or high-sided bowl.
Stage 2
1 min.
Rémoulade dressing : Photo of step #2 Use a blender to mix just a few seconds.
Stage 3
Rémoulade dressing : Photo of step #3 The sdressing is ready when it look like runny mayonnaise.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 250 g : 0.64 €

Note : These prices are only approximate

Change currency:

Recipes which use this 4

Celeriac Rémoulade
Celeriac Rémoulade
Scandinavian cocktail
Scandinavian cocktail
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab
Crunchy salad
Crunchy salad

Source

After Gaston Lenôtre.
Grade this recipe

More recipes?

This recipe use (among others)
OilOil: You can get more informations, or check-out other recipes which use it, for example: Gratin du Nord, Steak burger topped with egg, Fillet of beef in a rosemary crust, Wiener Schnitzel, Pork chops in the oven, ... All
VinegarVinegar: You can check-out other recipes which use it, like for example: French dressing (vinaigrette), Truffade, Cocotte eggs with Comté, Endive and walnut salad, Small cheese and bacon rolls , ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Pan-fried scallops and chanterelles with Noilly Prat sauce, Fine multi-tomato tart, Rémoulette dressing, French dressing (vinaigrette), Beurre d'escargot, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Cramique, Shortcrust pastry (pâte brisée), Cheese Soufflé, Pâté de campagne, Cookies, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-04-21)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 14 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page