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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.

886 K 4.2/5 (222 reviews)

6 min.

Easy

0.65 €

500 g

6 Ingredients

Last modified on: October 3^rd 2010

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For 500 g, you will need:

1 2 eggs
2 4 tablespoons vinegar
3 2 tablespoons Mustard
4 400 ml oil
5 fine (or table) salt
6 pepper

Change these quantities to make:

125 g 250 g 500 g 750 g

Change measures:

Metric

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Times for this recipe

Preparation: 6 min.

Step by step recipe

Stage 1 - 5 min.

Put all the ingredients: 2 eggs, 4 tablespoons vinegar, 2 tablespoons Mustard, 400 ml 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	10 RDI=6 %	5 RDI=1 %	410 RDI=60 %	3,790 RDI=190 %	15,860 RDI: 190 %
Per 100 g	2 RDI=1 %	0	70 RDI=10 %	640 RDI=30 %	2,690 RDI: 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg, Sulfites, Mustard

How much will it cost?

For 500 g : 1.25 €

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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

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For this recipe, very simple, we mix celeriac and avocado and we bind them with a remoulade sauce. The association celery and avocado is not common, but you will see that it works very well.
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Cauliflower and avocado rémoulade

The combination of cauliflower and avocado is generally a successful one. In this recipe the cauliflower is grated tabbouleh style then mixed with the avocado and a rémoulade dressing for a fresh, summery starter.
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This recipe uses (among others)