1,543 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Rémoulette dressing

Name: Rémoulette dressing
Prep time: 8 min
Total time: 8 min
Yield: 300 g
Cuisine: French
Ingredients: 1 egg; 1 tablespoon mustard; 4 tablespoons lemon juice; salt; pepper; 200 ml oil; chives

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 Ingredients

Last modified on: March 27^th 2019

For 300 g, you will need:

1 1 egg
2 1 tablespoon mustard
3 4 tablespoons lemon juice
4 salt
5 pepper
6 200 ml oil
7 chives
Total weight: 325 grams

Times for this recipe

Preparation: 8 min.

Step by step recipe

Stage 1 - ⌛ 3 min.

Put into a high-sided receptacle: 1 egg, 1 tablespoon mustard, 4 tablespoons lemon juice, salt and pepper.

Stage 2 - ⌛ 3 min.

Pour 200 ml oil on top.

Stage 3 - ⌛ 1 min.

Blend for a few seconds until the dressing is emulsified.

Stage 4 - ⌛ 1 min.

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 recipe	7 RDI=3 %	6 RDI=1 %	210 RDI=30 %	1,910 RDI=100 %	8,000 RDI: 100 %
Per 100 g	2 RDI=1 %	2 RDI=0 %	60 RDI=10 %	590 RDI=30 %	2,460 RDI: 30 %

Possible allergens in this recipe: egg, mustard

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

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.

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.

This recipe uses (among others)

Other recipes you may also like

Puff or flaky pastry (pâte feuilletée)

Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners.

January 19^th 2011475 K 63.3 2 hours 45 min.

Home-made doner kebab

The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a...

May 20^th 2015363 K 15 2 hours 35 min.

Sea bass with Indian spices

In this recipe, the whole secret is in the cooking. The sea bass (or other fish of your choice) is simply fried with an Indian spice mix.

September 1^st 202140 K 25 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 21^th 2017436 K3.5 15 min.

New leavened bread

This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.

December 30^th 2019932 K 34.3 7 hours

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.