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.
883 K 4.2/5 (222 reviews)
6 min.
Easy
250 g
6 IngredientsLast modified on: October 3rd 2010
For 250 g, you will need:
- 1
1 egg - 2
2 tablespoons vinegar - 3
1 tablespoon Mustard - 4
200 ml oil - 5
fine (or table) salt - 6
pepper - Total weight: 295 grams
Change measures:
Times for this recipe
Preparation: 6 min.
Step by step recipe
Stage 1 - 5 min.
Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon Mustard, 200 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 | 7 RDI=2 % | 2 RDI=0 % | 210 RDI=20 % | 1,890 RDI=70 % | 7,930 RDI: 70 % |
| Per 100 g | 2 RDI=1 % | 0 | 70 RDI=8 % | 640 RDI=20 % | 2,690 RDI: 20 % |
How much will it cost?
- For 250 g : 0.65 €
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, red bean and avocado salad
This combination of crunchy (raw cauliflower) and soft textures (red beans and avocado), in a rémoulade dressing with fresh herbs, makes a simple yet delicious salad.
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Celeriac Rémoulade
A classic recipe of traditional French bistro cooking (winter salad).
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Cauliflower and chickpea salad
Chickpeas go well with cauliflower, so here is a salad that makes the most of this with sliced radishes for extra crunch.
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Bistro-style red endive salad
Have you tried red Belgian endives? They are similar in size to the more common white sort, just as crunchy, but slightly less bitter. They are the main feature in this salad inspired by French bistro cuisine: combined with chopped hard-boiled eggs, fried ham and croutons, in a rémoulade dressing.
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This recipe uses (among others)
Oil
Like these other recipes: Curried tuna cubes, Morteau sausage , Rémoulette of celeriac, Green beans and potatoes with Morbier cream sauce, Tournedos Rossini, ... See them all 93
Vinegar
Like these other recipes: Cocotte eggs with Comté, Winter cauliflower tabbouleh, Curried tuna cubes, Broad bean salad with Parmesan, Salade Niçoise, ... See them all 35
Egg
Like these other recipes: Grapefruit moelleux, Lemon and lime cakes, Pogne de Romans, Spinach brik parcels, Mouna, ... See them all 236
Mustard
Like these other recipes: Tapenade, Larded pork tenderloin, Vegetable pie, French dressing (vinaigrette), Spiced butternut gratin, ... See them all 40
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