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.
65K 9 3.8
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Last modified on: March 27th 2019

Keywords for this recipe:
For 600 g, you will need:
  • 1 egg 2 eggs
  • 2 French mustard 2 tablespoons French mustard
  • 3 lemon juice 8 tablespoons lemon juice
  • 4 salt salt
  • 5 pepper pepper
  • 6 oil 400 ml oil
  • 7 chives chives
  • Total weight: 650 grams

Change these quantities to make: 100 g 150 g 300 g 600 g 900 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
8 min.8 min.

Step by step recipe


Stage 1 - 3 min.
Rémoulette dressing
Put into a high-sided receptacle: 2 eggs, 2 tablespoons French mustard, 8 tablespoons lemon juice, salt and pepper.

Stage 2 - 3 min.
Rémoulette dressing
Pour 400 ml oil on top.

Stage 3 - 1 min.
Rémoulette dressing
Blend for a few seconds until the dressing is emulsified.

Stage 4 - 1 min.
Rémoulette dressing
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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,823 Kcal or 16,006 Kj16 gr13 gr412 gr
142 %4 %1 %46 %
Per 100 g
Energetic valueProteins CarbohydratesFats
588 Kcal or 2,462 Kj2 gr2 gr63 gr
22 %1 %<1 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).
Possible allergens in this recipe: Egg, Mustard
How much will it cost?
  • For 600 g : 1.61 £

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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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