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Recipe by
Dijon sauce is a creamy, seasoned sauce made with processed cheese, egg yolk, mustard, lemon juice and olive oil. It is perfect served with grilled meats or as a dressing for salads or vegetables. Its origin dates back to the French city of Dijon, famous for mustard production. This sauce is easy to prepare and gives dishes an irresistible flavor.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 2: Mix the egg yolk well with the cheese, mustard and lemon juice
Step 2 of 2: Whisk in the oil like a mayonnaise
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In summary: Not suitable for vegans · Allergens detected: Eggs and Mustard
In gray: not detectedDetected
| Average values | Per serving120 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,380 kJ330 kcal | 1,155 kJ276 kcal |
| Fat | 28.35 g | 23.72 g |
| of which saturated fatty acids | 16.51 g | 13.82 g |
| Carbohydrates | 7.18 g | 6.01 g |
| of which sugars | 6.3 g | 5.27 g |
| Fibre | 0.23 g | 0.19 g |
| Protein | 12.21 g | 10.22 g |
| Salt | 1 g | 0.84 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
