Mustard rémoulade

Mustard rémoulade


2 people made this

About this recipe: This French mustard rémoulade is perfect any way that you serve it. It is wonderful with celeriac, as an accompaniment to meat and fish dishes, or indeed you can serve it as a posh dip for your chips.

jean.isacke Dorset, England, UK

Serves: 6 

  • oil, for cooking
  • 1 heaped teaspoon black mustard seeds
  • 1 large egg yolk
  • 1/2 teaspoon English mustard powder
  • 1 pinch salt
  • 140ml (5 fl oz) flavourless oil
  • 1 to 2 teaspoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 to 2 tablespoons lemon juice
  • 4 cornichons or small gherkins, finely chopped
  • 1 tablespoon capers, rinsed and chopped
  • salt and pepper, to taste

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. In a frying pan with a little oil, cook the black mustard seeds until they pop. Remove from the heat and set aside.
  2. In a bowl, whisk the the egg yolk together with the mustard powder and a pinch of salt. Begin adding the 140ml (5 fl oz) oil to the mixture, a drop at a time to start, and whisk until light and creamy. Finally add the vinegar and whisk until well combined.
  3. In a separate bowl, combine the Dijon mustard, lemon juice, cornichons, capers and black mustard seeds. Fold carefully into the mayonnaise and season to taste.
  4. Serve at room temperature or chill in the fridge to store.


Black mustard seeds provide a nutty flavour when fried and tend to be far more pungent than the white mustard seeds.

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Reviews (1)


Very good - 22 Aug 2013

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