Sprout remoulade served in a decorative bowl

Sprout remoulade

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(7 ratings)

Prep: 15 mins No cook


Serves 4-6

Liven up leftover sprouts by making an easy remoulade with mayonnaise, lemon, crème fraîche, mustard and parsley. Great for a Boxing Day buffet

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (6)

  • kcal289
  • fat28g
  • saturates6g
  • carbs4g
  • sugars3g
  • fibre4g
  • protein3g
  • salt0.2g
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  • 400g Brussels sprouts
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…

  • 1 lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 heaped tbsp mayonnaise
  • 2 heaped tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • small pack parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Trim the bottoms off the sprouts, discard any damaged outer leaves and cut them in half. Chop the sprouts in a food processor until they are finely shredded – you can use a grater attachment if you have one, but it’s not essential. Tip into a large bowl, pour over the lemon juice and give the sprouts a good toss with your hands to combine. 

  2. Mix together the mayo, crème fraîche and mustard with some seasoning. Just before serving, tip into the bowl with the sprouts, along with the parsley. Mix well and season to taste.

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Comments, questions and tips

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27th Dec, 2018
This was so delicious. I made this for our Boxing Day buffet and everyone loved it. Using raw fresh sprouts like this is great. Crunchy creamy and fresh. Will definitely be doing this again while sprouts are in season.
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