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.
863K 221 4.2
Last modified on: October 3rd 2010
Keywords for this recipe:For 250 g, you will need:
- 1
1 egg - 2
2 tablespoons vinegar - 3
1 tablespoon French mustard - 4
200 ml oil - 5
fine (or table) salt - 6
pepper - Total weight: 295 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 6 min. | 6 min. |
Step by step recipe
Stage 1 - 5 min.
Put all the ingredients: 1 egg, 2 tablespoons vinegar, 1 tablespoon French 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,894 Kcal or 7,930 Kj | 7 gr | 3 gr | 206 gr |
| 95 % | 3 % | <1 % | 31 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 642 Kcal or 2,688 Kj | 2 gr | 1 gr | 70 gr |
| 32 % | 1 % | <1 % | 11 % |
How much will it cost?
- For 250 g : 0.61 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
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.
12K 17 min.
Cauliflower, chicken and avocado salad
In this really simple recipe, crunchy cauliflower is balanced with the soft texture of avocado and tender morsels of diced chicken. A delicious summer salad.
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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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Gribouille dressing
Gribouille dressing is based on a rémoulade dressing, with shallot, herbs, hard-boiled egg and tuna added. It goes well with fish and vegetables of all kinds and makes a great sandwich filling.
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This recipe uses (among others)
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Creamy asparagus and meat timbale, Chicken breasts in a potato crust, Taos hotpot, Crispy spinach rolls, Pork Chops Champvallon style, ... All |
 | Vinegar: You can check-out other recipes which use it, like for example: Cocotte eggs with Comté, Rillettes stuffed mushrooms, Maroilles cheese quiche, Cauliflower tabouleh, Pan bagnat, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Buckwheat pancakes, Arlesian Biscuits, Oven omelette, Four quarters, Muffin dough, ... All |
 | French mustard: You can check-out other recipes which use it, like for example: Filet mignon with mustard and tarragon sauce, Mackerel Fillets in White Wine, Vegetable pie, Spiced butternut gratin, Raw beetroot salad, ... All |
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