Rémoulade Mayonnaise

Name: Rémoulade Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: about 2 yolks (36 g) Egg Yolk; 1 Tbsp (14 ml) Dijon Mustard; 2 tsp white vinegar (10 ml) White Vinegar; 1/2 cup + 2 Tbsp + 2 tsp sunflower oil (200 ml) Sunflower Oil; 1 Tbsp wholegrain mustard (15 ml) Grain Mustard; 1/8 cup lime juice (30 ml) Lime Juice; about ½ bunch (10 g) Chives; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Philippe Etchebest recipe. Not affiliated with, sponsored by, or endorsed by Philippe Etchebest.

SPREAD · VEGETABLES & COLD CUTS

In the published recipe, this is the spread for légumes rémoulade.

Etchebest's rémoulade mayonnaise for vegetables.

On the jar

RMOULADE

Method: blend
Yield: about 1¼ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 14 mlWhite Vinegar 10 mlSunflower Oil 200 mlGrain Mustard 15 mlLime Juice 30 ml

Ingredients

Egg Yolkabout 2 yolks (36 g)
Dijon Mustard1 Tbsp (14 ml)
White Vinegar2 tsp white vinegar (10 ml)
Sunflower Oil1/2 cup + 2 Tbsp + 2 tsp sunflower oil (200 ml)
Grain Mustard1 Tbsp wholegrain mustard (15 ml)
Lime Juice1/8 cup lime juice (30 ml)
Chivesabout ½ bunch (10 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Rémoulade Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 1 national award

Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
Lime-Dill Mayonnaise★ STARRED KITCHENOn the jar: LIMEDILL
Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.

Adapted from a Philippe Etchebest recipe (Philippe Etchebest / philippe-etchebest.com Programme Mentor (légumes; re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Philippe Etchebest / philippe-etchebest.com Programme Mentor (légumes; re-eligible under §1 v2 2026-07-18) (published as “Rémoulade Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar