This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Rémoulette dressing
This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well with fish and cold meats.
89 K 3.8/5 (9 reviews)
8 min.
Easy
0.95 €
300 g
7 IngredientsLast modified on: March 27th 2019
1 
1 tablespoon mustard
4 tablespoons lemon juice
200 ml 
Times for this recipe
Preparation: 8 min.
Step by step recipe
Remarks
If you'd like to try a slightly more exotic rémoulette, use lime juice instead of lemon.
Keeping: 1 or 2 days in the fridge, in a sealed jar.
Source: Home made.
Nutritional information
How much will it cost?
- For 300 g : 0.95 €
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 recipe
Two-colour cauliflower salad
Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.
58 K 20 min.
Creamy cauliflower and avocado salad
For this simple and delicious recipe of cauliflower and avocado salad, linked by a rémoulette dressing, you will surely notice the very creamy side of the whole, due to the association of avocado and sauce. This creaminess will become more pronounced if you stir the mixture. The name "Caulicado...
27 K 25 min.
This recipe uses (among others)
Oil
Like these other recipes: Spinach brik parcels, Eggplant Polpette, Chicken "cantina", "Au vert" beef, Onion fondue, ... See them all 102
Lemon juice
Like these other recipes: Cubed salad, Julia salad, Broccoli salad with chervil-lemon mayonnaise, Algerian brik rolls, Thin summer tart "à la grecque", ... See them all 71
Mustard
Like these other recipes: Cajun pulled pork, Provençal remoulade sauce, Vegetable pie, French dressing (vinaigrette), Rémoulade dressing, ... See them all 44
Egg
Like these other recipes: Corsican tarts, "Oeufs rabattus" with leeks, Chorizo cake with olives and tomato confit, Sausage buckwheat pancakes, Chocolate-chestnut cream cake, ... See them all 248
Other recipes you may also like
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011280 K3.9 50 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011547 K4.6 1 hour 35 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017436 K3.5 15 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011775 K3.5 8 min.
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"... February 21th 2011424 K 24.3 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
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.