To find out more...
Provençal remoulade sauce
You will obtain a classic remoulade texture, but a very typical and fresh taste.
9 min.
Easy
1.70 €
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.
- For 300 g : 1.70 €
Change currency:
Olive oil
Like these other recipes: Sliced veal with leeks and mushrooms, Cauliflower tabbouleh, Tomato sauce (for pizzas), Pollack fillet baked with rice and vegetables., Fish fillet in express cooking envelope, ... See them all 549
Basil
Like these other recipes: Quick flaky pizza, Zucchini ripiene, Fine multi-tomato tart, Tomato pesto, Salmon and spinach quiche, ... See them all 15
White (spirit) vinegar
Like these other recipes: How to prepare romanesco, Red mixed pickle, How to prepare corn salad, Caesar salad, Sautéed chicken with leeks, ... See them all 18
Mustard
Like these other recipes: Cajun pulled pork, Rémoulade dressing, Mackerel rillettes, Crispy smoked salmon and herb rolls, Endive and walnut salad, ... See them all 44
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
Pilau rice
Pilau rice (also called "restaurant rice" in France) is a way of cooking rice that's very different from using a rice-cooker. In this recipe, the rice is first "pearled" with onion in olive oil, then chicken stock is added, and the whole lot is put in the oven. This produces a very tasty moist rice, which can easily be kept waiting without drying out.
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.
Potato and broccoli gratin
A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.
Individual creamy endive gratins
In this recipe, the endives are first blanched, then baked with cream and mushrooms in individual cassolettes (small gratin dishes or large ramekins).Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)