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Sauce rémoulade traditionnelle

Sauce rémoulade traditionnelle

This traditional rémoulade sauce recipe features a creamy blend of egg yolks, mustard, and capers. Perfect for enhancing various dishes.
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Prep Time 10 minutes
Total Time 10 minutes
Course Sauce
Cuisine French
Servings 4 servings
Calories 120 kcal

Equipment

  • bowl
  • blender

Ingredients
  

Sauce Ingredients

  • 2 egg yolks
  • 2 tablespoons mustard
  • 1 shallot, chopped
  • 2 tablespoons vinegar
  • 35 cl olive oil or neutral oil from Midi de France
  • 1 tablespoon capers
  • 2 pickles, chopped
  • fresh parsley, chopped
  • salt
  • pepper

Instructions
 

Preparation Instructions

  • In a bowl, mix the egg yolks, mustard, vinegar, and chopped shallot.
  • Gradually add the oil while whisking to combine.
  • Season with salt and pepper. Blend until smooth and slightly liquid like mayonnaise.
  • Add the capers, chopped pickles, and chopped parsley. Mix well.

Notes

Serve with seafood or as a dip for vegetables.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 1gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 150mgPotassium: 25mgVitamin A: 500IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg
Keyword Condiment, cooking, dipping sauce, French sauce, Sauce rémoulade traditionnelle, traditional
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