Sprout remoulade

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

  • Prep:15 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 289
  • fat 28g
  • saturates 6g
  • carbs 4g
  • sugars 3g
  • fibre 4g
  • protein 3g
  • salt 0.2g


  • 400g Brussels sprouts
  • 1 lemon, juiced
  • 4 heaped tbsp mayonnaise
  • 2 heaped tbsp crème fraîche
  • 1 tbsp wholegrain mustard
  • small pack parsley, chopped


  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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