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Nordic

Rémoulade

The classic French cold sauce: a hand-whisked mustard mayonnaise sharpened with cornichons, capers, anchovy and fine herbs. Served with cold meats, fried fish, crab or shredded celeriac.

SidesPescatarianUnder 400 kcalUnder 20g carbsUnder 30 min
15 minMedium237 kcalper serving
Rémoulade

Method

  1. Take the egg out of the fridge at least 30 minutes ahead — a cold yolk will not take the oil. Set a small mixing bowl on a damp cloth so it cannot slide, and have a balloon whisk ready.
  2. Put 1 egg yolk in the bowl with 2 tsp of Dijon mustard and a good pinch of fine sea salt. Whisk 30 seconds until the mixture is smooth, pale and slightly sticky.
  3. Begin adding the 80 ml of oil literally drop by drop, whisking hard and without stopping. Once the base has thickened and holds the trace of the whisk — after about a third of the oil — you can pour the rest in a thin steady stream. The finished mayonnaise should stand in soft peaks and cling to the whisk; this takes 4 to 5 minutes by hand.

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Per serving

237kcal
12gprotein
8gcarbs
18gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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