Szechwan Remoulade

Name: Szechwan Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Dijon mustard; 1 teaspoon dry mustard; 1 tablespoon rice wine vinegar; 1/2 cup olive oil; 1 tablespoon paprika; 1/2 cup celery, minced; 1/2 cup scallions, chopped; 1 teaspoon garlic, chopped; 1/2 cup parsley, chopped; 1 tablespoon wasabi powder; 1 tablespoon anchovy paste; 2 tablespoons lemon juice; 1 cup heavy mayonnaise

Eats Now Editorial Team · 710 kcal · General

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Szechwan Remoulade – a delicious recipe with mustard, mustard, rice wine vinegar, olive oil, paprika, celery. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 tablespoons Dijon mustard
1 teaspoon dry mustard
1 tablespoon rice wine vinegar
1/2 cup olive oil
1 tablespoon paprika
1/2 cup celery, minced
1/2 cup scallions, chopped
1 teaspoon garlic, chopped
1/2 cup parsley, chopped
1 tablespoon wasabi powder
1 tablespoon anchovy paste
2 tablespoons lemon juice
1 cup heavy mayonnaise

1
Whisk together the mustards and vinegar in a mixing bowl, gradually add the oil, stirring constantly to ensure no separation of oil and vinegar.
2
Stir in remaining ingredients.
3
Add salt and pepper to taste.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons Dijon mustard, 1 teaspoon dry mustard, 1 tablespoon rice wine vinegar, 1/2 cup olive oil, and more.

Yes, Szechwan Remoulade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
710 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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