Vegane Remoulade


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


  1. 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.
  2. Then mix with a hand blender and slowly add canola oil until an even mayonnaise is made.
  3. 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.