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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 €

250 g

6 Ingredients

Last modified on: October 3^rd 2010

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For 250 g, you will need:

1 1 egg
2 2 tablespoons vinegar
3 1 tablespoon Mustard
4 7.0 oz oil
5 fine (or table) salt
6 pepper

Change these quantities to make:

125 g 250 g 500 g 750 g

Change measures:

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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, 7.0 oz 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=3 %	2 RDI=0 %	210 RDI=30 %	1,890 RDI=100 %	7,930 RDI: 100 %
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 250 g : 0.65 €

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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.

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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)