Remoulade with mousseline sauce

Publiée le 28/06/2018



According to a cook recipe from

Frédérique Cailloce

Vigean culinary adviser 



  • 7 cl  Vigean virgin safflower oil
  • 1 egg yolk
  • 2  pinch of Madagascar pepper
  • 1 teaspoon of Vigean mustard with turmeric


  • In a bowl, put the egg yolk with pepper and Vigean mustard with turmeric.
  • Mix and add litlle by little the Vigean virgin safflower oil to desired consistancy.

Mousseline sauce


  • 4  spoons of Vigean virgin safflower oil
  • 2  spoons of Vigean red wine vinegar
  • ½ spoon of Vigean mustard with turmeric
  • 1 pinch of Kampot pepper
  • 10 strands of chives


  • In a bowl add the mustard with turmeric with the virgin safflower oil, whisk as a mayonnaise
  • When the sauce becomes foaming, add gently the vinegar, the pepper and the chives.

Good tasting !
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