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.
893 K 4.2/5 (222 reviews)
6 min.
Easy
750 g
6 IngredientsLast modified on: October 3rd 2010
For 750 g, you will need:
- 1
3 eggs - 2
6 tablespoons vinegar - 3
3 tablespoons Mustard - 4
600 ml oil - 5
fine (or table) salt - 6
pepper - Total weight: 885 grams
Change measures:
Times for this recipe
Preparation: 6 min.
Step by step recipe
Stage 1 - 5 min.
Put all the ingredients: 3 eggs, 6 tablespoons vinegar, 3 tablespoons Mustard, 600 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 | 20 RDI=8 % | 8 RDI=1 % | 620 RDI=90 % | 5,680 RDI=280 % | 23,780 RDI: 280 % |
| Per 100 g | 2 RDI=1 % | 0 | 70 RDI=10 % | 640 RDI=30 % | 2,690 RDI: 30 % |
How much will it cost?
- For 750 g : 1.85 €
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
Cauliflower and egg salad
This very simple recipe combines crunchy raw cauliflower with hard-boiled eggs and herbs in a rémoulade dressing.
62 K 20 min.
Seafood rice salad
This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.
42 K 30 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).
416 K5 20 min.
Spring courgette and tuna salad
Crunchy baby courgettes, spring onion, fresh herbs and tuna in a rémoulade dressing combine to make a true spring salad.
30 K 20 min.
Celery and avocado salad
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.
26 K 20 min.
This recipe uses (among others)
Oil
Like these other recipes: Escalopes in a sesame crust, Split peas "à la française", Crab Cakes, Chicano burger, Mayonnaise, ... See them all 97
Vinegar
Like these other recipes: Cocotte eggs with Comté, Artichoke hearts forestier , Tabbouleh, Chicken nems, Montbenoit's canapés, ... See them all 36
Mustard
Like these other recipes: Rabbit with mustard, Cajun pulled pork, Provençal remoulade sauce, Pork chops in the oven, Tapenade, ... See them all 42
Egg
Like these other recipes: Tatin apples with mascarpone cream, Walnut short bread, Cornmeal baps for Anne, Rum babas, Breton galettes (pancakes), ... See them all 239
Other recipes you may also like
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016246 K3.7 1 hour 20 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012347 K 24 40 min.
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is. June 2nd 2015485 K4.3 30 min.
Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad). December 21th 2020416 K5 20 min.
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe. February 21th 2011362 K4.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.