Preparation: 5 mins
For 4 servings


    • 120 ml canola oil
    • 80 ml soy milk
    • 10 ml lemon juice
    • 10 g dijon mustard
    • 2 cornichons
    • 5 parsley leaves
    • 1 tsp dill
    • 1 tsp marjoram
    • 1 tsp chervil
    • pinch of salt
    • pinch of pepper
    • pinch of turmeric


    • Put soy milk, lemon juice, dijon mustard, salt, pepper and turmeric in a narrow, tall container (e.g. measuring cup). Mix everything with a spoon.
    • Then mix with a hand blender and slowly add canola oil until an even mayonnaise is made.
    • Finely chop the cornichons and parsley. Stir into the mayonnaise together with dill, marjoram and chervil.

About this recipe

A simple and quick basic recipe for a vegan remoulade that is sure to succeed.

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