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.
71 K 3.8/5 (9 reviews)
8 min.
Easy
600 g
7 IngredientsLast modified on: March 27th 2019
2 
2 tablespoons Mustard
8 tablespoons lemon juice
14.1 oz 
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=6 % | 10 RDI=1 % | 410 RDI=60 % | 3,820 RDI=190 % | 16,010 RDI: 190 % |
| Per 100 g | 2 RDI=1 % | 2 RDI=0 % | 60 RDI=10 % | 590 RDI=30 % | 2,460 RDI: 30 % |
How much will it cost?
- For 600 g : 1.90 €
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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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Oil
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Lemon juice
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Mustard
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Egg
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