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.
16K 5/5 based on 1 reviews
Last modified on: September 18th 2022
Keywords for this recipe:
3 
600 ml 
3 tablespoons Mustard
6 tablespoons white (spirit) vinegar
15 leaves Basil
How long will 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 15 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 |
| 5,665 Kcal or 23,718 Kj | 22 gr | 4 gr | 618 gr |
| 283 % | 8 % | <1 % | 94 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 629 Kcal or 2,633 Kj | 2 gr | < 1 gr | 69 gr |
| 31 % | 1 % | <1 % | 10 % |
How much will it cost?
- For 900 g : 5.05 €
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: Polenta, Feta and spinach brik pie, Ratatouille, Lumberjack turnovers, Turban of sole with langoustines, ... All |
 | Basil: You can check-out other recipes which use it, like for example: Creamy risotto with vegetables , Canapés of red mullet with poppy seeds, Spaghetti with mussels and basil, Zucchini and tomato remoulade, Quick flaky pizza, ... All |
 | White (spirit) vinegar: You can check-out other recipes which use it, like for example: Puff or flaky pastry (pâte feuilletée), Cervelle de Canut, How to prepare a lettuce, Pickled gherkins, How to prepare broccoli, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Chestnut and hazelnut biscuits, Flaky brownie brioche, Eggs "en cocotte" with spinach, Potimarron and Parmesan tart, Foie gras fingers, ... All |
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.740K 313.7 36 min. January 27th 2017
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.258K4.5 1 hour 1 min. October 17th 2018
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.224K4.5 1 hour 6 min. May 10th 2023
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.212K4 23 min. December 19th 2010
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.176K5 35 min. October 16th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
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.