Celeriac Remoulade
A classic French salad featuring crisp julienned celeriac in a creamy remoulade sauce made with egg yolks, Dijon mustard, and olive oil. Garnished with capers, parsley, gherkins and peanuts for extra flavor and crunch.
Ingredients
- •2 whole celeriac
- •1 lemon lemon juice
- •2 whole egg yolks
- •1 teaspoon white wine vinegar
- •1 teaspoon Dijon mustard
- •120 ml olive oil
- •to taste sea salt and black pepper
- •2 teaspoon capers
- •2 teaspoons flat-leaf parsley
- •5 whole gherkins
- •4 teaspoons peanuts
- •finely chopped
Cooking Instructions
- 1.
Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface. Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl. Cut the celeriac into thin julienne strips and put them immediately into the lemon water to prevent discoloration. Soak for up to 1 hour.
60 min
- 2.
Bring a large saucepan of water to the boil and add the remaining lemon juice. Drain the celeriac and add to the boiling water. After 1 minute, drain and cool under cold running water. Pat dry with paper towels.
10 min
- 3.
To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until the mixture begins to thicken, then add the remaining oil in a very thin stream. Season and, if necessary, thin with a little warm water.
15 min
- 4.
Fold the celeriac strips into the remoulade and chill for 2-4 hours. Stir in the finely chopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanuts before serving.
240 min