Provençal remoulade sauce
You will obtain a classic remoulade texture, but a very typical and fresh taste.
9 min.
Easy
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.
| 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 % |
- For 300 g : 1.70 €
Change currency: 
Olive oil
Like these other recipes: Cretan Bread, Chicken Brussels pie, Green beans with tomato and cheddar cheese, Escalope of veal in a cream sauce, Tomato meat balls, ... See them all 519
Basil
Like these other recipes: Sushi, Canapés of red mullet with poppy seeds, Greek Pesto, Zucchini and tomato remoulade, Pesto, ... See them all 14
White (spirit) vinegar
Like these other recipes: Mackerel Fillets in White Wine, How to prepare a lettuce, Sautéed chicken with leeks, Pickled gherkins, Béarnaise sauce, ... See them all 18
Mustard
Like these other recipes: Mini cheese and mustard toasts, Pan-fried scallops and chanterelles with Noilly Prat sauce, Chicano burger, Pasta with mustard-cream sauce, Rémoulette of celeriac, ... See them all 40
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017465 K4.2 2 hours 15 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.February 21th 2011265 K4.1 40 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.43 M 14.8 1 hour 15 min.
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.June 2nd 2015474 K4.3 30 min.
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)