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Rémoulette dressing

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.
87 K 3.8/5 (9 reviews)
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duree8 min. difficultéEasy prix0.95 € pour combien300 g ingredients7 Ingredients
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Last modified on: March 27th 2019
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For 300 g, you will need:
  • 1 egg 1 egg
  • 2 mustard 1 tablespoon mustard
  • 3 lemon juice 4 tablespoons lemon juice
  • 4 salt salt
  • 5 pepper pepper
  • 6 oil 200 ml oil
  • 7 chives chives
  • Total weight: 325 grams
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Times for this recipe
Preparation: 8 min.

Step by step recipe

Stage 1 - 3 min.
Rémoulette dressing : Stage 1
Put into a high-sided receptacle: 1 egg, 1 tablespoon mustard, 4 tablespoons lemon juice, salt and pepper.
Stage 2 - 3 min.
Rémoulette dressing : Stage 2
Pour 200 ml oil on top.
Stage 3 - 1 min.
Rémoulette dressing : Stage 3
Blend for a few seconds until the dressing is emulsified.
Stage 4 - 1 min.
Rémoulette dressing : Stage 4
Finish by adding the chopped chives and mix in.

Your rémoulette dresssing is ready.
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe7 RDI=3 %6 RDI=1 %210 RDI=30 %1,910 RDI=100 %8,000 RDI: 100 %
Per 100 g2 RDI=1 %2 RDI=0 %60 RDI=10 %590 RDI=30 %2,460 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
Possible allergens in this recipe: egg, mustard
How much will it cost?
  • For 300 g : 0.95 €

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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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