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.
14K 1 5
Last modified on: September 18th 2022
Keywords for this recipe:
1⁄3 
1⁄3 cup 
1⁄3 tablespoon French mustard
1 tablespoon white (spirit) vinegar
2 leaves basil
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 9 min. | 9 min. |
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 3 min.
Add 2 leaves 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 632 Kcal or 2,646 Kj | 2 gr | < 1 gr | 69 gr |
| 32 % | 1 % | <1 % | 10 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 628 Kcal or 2,629 Kj | 2 gr | < 1 gr | 69 gr |
| 31 % | 1 % | <1 % | 10 % |
How much will it cost?
- For 100 g : 0.61 €
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: You can get more informations, or check-out other recipes which use it, for example: Pollack Parmentier, Seared tuna with lemon and lime, Red mullet fillets with a reduced white-wine sauce, Frichti from Bruxelles, Fougasse with bacon and Comté, ... All |
 | Basil: You can check-out other recipes which use it, like for example: Italian toast, Creamy risotto with vegetables , Quick flaky pizza, Pesto, Sushi, ... All |
 | White (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare a lettuce, Poached eggs, How to prepare broccoli, Red mixed pickle, How to prepare romanesco, ... All |
 | French mustard: You can check-out other recipes which use it, like for example: Tomato tart, Endive and walnut salad, Pasta with mustard-cream sauce, Rabbit with mustard, Larded pork tenderloin, ... All |
Other recipes you may also like
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.607K 24.4 2 hours 34 min. June 26th 2019
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...1.7M 304.0 7 days 15 min. April 3rd 2020
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.266K3.8 2 hours 26 min. September 10th 2018
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.370K 24 31 min. December 29th 2019
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.405K4.4 2 hours 49 min. February 5th 2015
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-12)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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.
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.