Cooking-ez.com

1,547 easy and fully explained recipes, with +66K photos and 78 videos

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.
35 K 5/5 (1 reviews)
Grade this recipe:
duree9 min. difficultéEasy prix1.70 € pour combien300 g ingredients7 Ingredients
Keywords:
Last modified on: September 18th 2022
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 300 g, you will need:
  • 1 egg 1 egg
  • 2 olive oil 200 ml olive oil
  • 3 mustard 1 tablespoon 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:
Change measures:
Times for this recipe
Preparation: 9 min.

Step by step recipe

Stage 1 - ⌛ 5 min.
Provençal remoulade sauce : Stage 1
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.
Provençal remoulade sauce : Stage 2
Add 5 leaves Basil coarsely chopped.
Stage 3 - ⌛ 1 min.
Blend for a few seconds until creamy.
Stage 4
Provençal remoulade sauce : 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 recipe7 RDI=3 %1 RDI=0 %210 RDI=30 %1,890 RDI=90 %7,910 RDI: 90 %
Per 100 g2 RDI=1 %070 RDI=10 %630 RDI=30 %2,640 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, mustard, Sulfites
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
Olive oil

Like these other recipes: Pitta bread, Moussaka, Baby spinach salad, Olive and pesto bread, Tomato omelette, ... See them all 551

Basil
Basil

Like these other recipes: Spaghetti with mussels and basil, Green beans with feta cream and basil, Pan bagnat, Italian toast, Sushi, ... See them all 15

White (spirit) vinegar
White (spirit) vinegar

Like these other recipes: How to prepare sorrel, Cervelle de Canut, Caesar salad, Red mixed pickle, Poached eggs, ... See them all 18

Egg
Egg

Like these other recipes: Leek and artichoke tart à la piémontaise, Sushi, Pear and chocolate tart with a hint of mint, Pistachio cream, Cornmeal baps for Anne, ... See them all 248

Other recipes you may also like
How to prepare cabbage
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
December 31th 20131.16 M 13.4 45 min.
Green bean purée
Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans.
August 11th 2023101 K 25 min.
"Moelleux" cake batter
"Moelleux" cake batter
This French-style "moelleux" cake batter gives a softer, moister texture than a classic cake batter. It can be made plain or varied with different flavourings.
January 26th 202250 K5 20 min.
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010399 K 154 50 min.
Larded pork tenderloin
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted.
November 3rd 2011271 K 14.7 1 hour 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
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 e-mail address 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