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Remoulade Sauce

French remoulade is the perfect partner for fish and meat — and it's easy to make! This sauce is already a classic. It pairs beautifully with chicken nuggets (oddly enough), breaded fried fish, and pretty much anything meat-, fish-, or seafood-based.

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Remoulade sauce
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Remoulade sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 3 g
Fats 89 % 51 g
Carbohydrates 5 % 3 g
476 kcal
GI: 33 / 67 / 0
    1. Measure out all the ingredients. 2. Put everything into a blender. 3. Blend until smooth. If you don't have a blender, run the cornichons and capers through a meat grinder, or chop them with a knife as finely as you can. Enjoy! P.S. When serving, it's traditional to dust this sauce with paprika.

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provençal mayonnaise - 624  kcal/100g
  • Provençal-style mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Canned capers - 23  kcal/100g
  • Capers - 23  kcal/100g
  • Cornichons - 28  kcal/100g
  • Brine - 1  kcal/100g
  • Prepared mustard - 418  kcal/100g

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