JDV: FrenchSelections.com Home Page


    Garlic Mayonnaise
    Honey and Raisin Sauce
    Périgueux Sauce
    Rémoulade Sauce
Pasta & Rice
Foie Gras
Fish & Seafood
Main Courses

           Email This Recipe To A Friend     Print This Recipe

Rémoulade Sauce
Sauce Rémoulade


Using a fork, mix the hard-cooked egg yolks with the raw egg yolk and mustard to make a very smooth paste. Pour on the oil gradually, stirring with a wooden spoon until the mixture thickens and has the consistency of mayonnaise. Add the vinegar or lemon juice, and salt and pepper to taste.This makes enough sauce for a 1-pound head of fresh celeriac or four 6.3 oz jars of Maître Provi shredded celery root. Simply drain the shredded celeriac, squeezing it in your hand, and place in a salad bowl. Add the sauce gradually, stirring to combine the ingredients thoroughly. Leave to stand for 30 minutes before serving, sprinkled with chopped parsley.In her book "Simply French", Patricia Wells offers this variation: in a large bowl, whisk together 2 Tbsp of freshly squeezed lemon juice and sea salt to taste. Add 2 Tbsp of imported Dijon mustard and 1 cup of heavy cream, and stir to blend. Cut a 1-pound celery root into quarters, and peel it. Coarsely grate it. Add to the dressing and coat evenly. Peel, core and grate 1 tart green apple (Granny Smith, for instance). Add to the celery root and toss to coat evenly. Taste for seasoning. Serve chilled or at room temperature.

Recipe Contributed By

Recipe Category: Sauces

3 hard-cooked egg yolks
1 egg yolk
2 Tbsp Dijon mustard Available Online
1 cup of oil Available Online
1 Tbsp vinegar or lemon juice Available Online
Salt and pepper

Items Available For This Recipe