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.
You will obtain a classic remoulade texture, but a very typical and fresh taste.
23 K 5/5 (1 reviews)
9 min.
Easy
100 g
7 IngredientsLast modified on: September 18th 2022
1⁄3 
70 ml 
1⁄3 tablespoon Mustard
1 tablespoon white (spirit) vinegar
2 leaf Basil
Times for this recipe
Preparation: 9 min.
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 3 min.
Add 2 leaf 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.
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 | 2 RDI=1 % | 0 | 70 RDI=10 % | 660 RDI=30 % | 2,760 RDI: 30 % |
| Per 100 g | 2 RDI=1 % | 0 | 70 RDI=10 % | 640 RDI=30 % | 2,670 RDI: 30 % |
How much will it cost?
- For 100 g : 0.60 €
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
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Basil
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White (spirit) vinegar
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Egg
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