Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
872 K 4.2/5 (221 reviews)
6 min.
Easy
125 g
6 IngredientsLast modified on: October 3rd 2010
For 125 g, you will need:
- 1
½ Egg - 2
1 tablespoon vinegar - 3
½ tablespoon Mustard - 4
½ cup oil - 5
fine (or table) salt - 6
pepper
Change measures:
Times for this recipe
Preparation: 6 min.
Step by step recipe
Stage 1 - 5 min.
Put all the ingredients: ½ Egg, 1 tablespoon vinegar, ½ tablespoon Mustard, ½ cup oil, fine (or table) salt and pepper in a blender goblet or high-sided bowl.
Stage 2 - 1 min.
Use a blender to mix just a few seconds.
Stage 3
The sdressing is ready when it look like runny mayonnaise.
Keeping: Several days in the fridge, in a closed jar.
Source: After Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 3 RDI=1 % | 1 RDI=0 % | 100 RDI=20 % | 950 RDI=50 % | 3,960 RDI: 50 % |
| Per 100 g | 2 RDI=1 % | 0 | 70 RDI=10 % | 640 RDI=30 % | 2,690 RDI: 30 % |
How much will it cost?
- For 125 g : 0.35 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 24
Bistro-style beetroot salad
Beetroot salad is a well-known classic, but have you come across the "bistro" version? The beetroot is still diced, but raw and served with croutons and fried ham in a rémoulade dressing.
39 K 40 min.
Bistro sandwich
The filling for this indulgent baguette sandwich is made with hard-boiled eggs and cold meat in a rémoulade dressing.
44 K 20 min.
Cucumber, avocado and mussel salad
A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.
33 K 25 min.
Cauliflower and egg salad
This very simple recipe combines crunchy raw cauliflower with hard-boiled eggs and herbs in a rémoulade dressing.
47 K 20 min.
Spring radish and avocado salad
This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.
21 K 30 min.
This recipe uses (among others)
Oil
Like these other recipes: Taos hotpot, Home-made potato crisps , Taos hotpot, Mashed potatoes with cancoillotte cheese, Chicken breasts in a potato crust, ... See them all 86
Vinegar
Like these other recipes: Rillettes stuffed mushrooms, Small cheese and bacon rolls , Quiche Lorraine, Vol-au-vent, Lumberjack turnovers, ... See them all 32
Egg
Like these other recipes: Tarte à l'coloche, Lemon tart, Eggs in tomato shells, Caribbean upside-down cake, Soft Croque-monsieur with 3 cheeses, ... See them all 226
Mustard
Like these other recipes: Cabbage and cheddar quiche, Avocado mayonnaise, Chicano burger, Crispy smoked salmon and herb rolls, Pork chops in the oven, ... See them all 38
Other recipes you may also like
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018302 K4.3 2 min.
Leek and artichoke tart à la piémontaise
This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.December 7th 201650 K5 1 hour 25 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.April 14th 2020329 K 24.6 20 min.
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 2017456 K4.2 2 hours 15 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022450 K 25 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 14 people already do)
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.