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.
19 K 5/5 (1 reviews)
9 min.
Easy
300 g
7 IngredientsLast modified on: September 18th 2022
1 
200 ml 
1 tablespoon Mustard
2 tablespoons white (spirit) vinegar
5 leaves Basil
Times for this recipe
Preparation: 9 min.
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 3 min.
Add 5 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 | 7 RDI=3 % | 1 RDI=0 % | 210 RDI=30 % | 1,890 RDI=90 % | 7,910 RDI: 90 % |
| Per 100 g | 2 RDI=1 % | 0 | 70 RDI=10 % | 630 RDI=30 % | 2,640 RDI: 30 % |
How much will it cost?
- For 300 g : 1.70 €
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: Roast Brussels sprouts with sage and lemon, Pasta with mushrooms, Canapés of red mullet with poppy seeds, Tomato sauce (with fresh tomatoes), Couscous, ... See them all 511
Basil
Like these other recipes: Zucchini and tomato remoulade, Pan bagnat, Salmon and spinach quiche, Sushi, Creamy risotto with vegetables , ... See them all 14
White (spirit) vinegar
Like these other recipes: Cervelle de Canut, Puff or flaky pastry (pâte feuilletée), Red mixed pickle, Fish petals, vegetables julienne, and beurre blanc, Poached eggs, ... See them all 18
Egg
Like these other recipes: Piedmont pyramids, Rémoulade dressing, Chocolate eclairs, Pear, grapefruit and pistachio tart, Vegetable clafoutis, ... See them all 228
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020315 K5 2 hours 25 min.
Boiling potatoes in their skins
Boiling potatoes has given rise to two sayings: 1) You should not peel potatoes before boiling. 2) You should not leave potatoes to cool in the cooking water. The first suggests that potatoes should be always cooked in their skins, to prevent water penetrating and making the potatoes go soft and...July 25th 2017611 K 34.4 30 min.
Spinach fritters
This Indian inspired recipe gives a delicious contrast betwen the hot crispy fritters and the cool, slightly sharp herb dressing.May 20th 2015228 K3.3 2 hours 6 min.
How to prepare a lettuce
It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.April 17th 2011398 K4.8 30 min.
Paris-Brest
The Paris-Brest is a famous French patisserie: a ring of choux pastry, scattered with flaked almonds and icing sugar and filled with a praline cream. The name comes from a historic cycle race between Paris and Brest (600 km or 372 miles), as the shape is like a bicycle wheel.May 8th 2011187 K4.6 2 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)
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.