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
900 g
7 IngredientsLast modified on: September 18th 2022
3 
600 ml 
3 tablespoons Mustard
6 tablespoons white (spirit) vinegar
15 leaves Basil
Times for this recipe
Preparation: 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 4 RDI=0 % | 620 RDI=90 % | 5,670 RDI=280 % | 23,720 RDI: 280 % |
| Per 100 g | 2 RDI=1 % | 0 | 70 RDI=10 % | 630 RDI=30 % | 2,640 RDI: 30 % |
How much will it cost?
- For 900 g : 5.05 €
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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Mustard
Like these other recipes: Filet mignon with mustard and tarragon sauce, Rémoulette of celeriac, Tomato tart, Raw beetroot salad, Pasta with mustard-cream sauce, ... See them all 38
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