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.
24 K 5/5 (1 reviews)
9 min.
Easy
100 g
7 IngredientsLast modified on: September 18th 2022
1⁄3 
1⁄3 cup 
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
Like these other recipes: Cretan-style salmon , Quick flaky pizza, Pumpkin and red-bean tortillas, Polenta with artichokes and mushrooms, Fish fillet in express cooking envelope, ... See them all 519
Basil
Like these other recipes: Italian toast, Spaghetti with mussels and basil, Creamy risotto with vegetables , Sushi, Pesto, ... See them all 14
White (spirit) vinegar
Like these other recipes: How to prepare sorrel, Poached eggs, Red mixed pickle, How to prepare broccoli, Cervelle de Canut, ... See them all 18
Egg
Like these other recipes: Chestnut cake, French toast "cordon bleu", Lemon and lime cakes, Brioche tart with Comté cheese, Almond cream or frangipane, ... See them all 235
Other recipes you may also like
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.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
Note: We'll never share your e-mail address with anyone else.
Post a 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.