Celeriac Remoulade
Ingredients
- 600 gCeleriac (peeled and finely grated)
- 1 pcEgg (yolk only)
- 2 tbspMustard
- 150 mlSunflower oil
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 tbspCream
- 5 gFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspCapers (chopped)
Method
A bistro classic where crunchy celeriac meets a mustardy mayonnaise. The sauce should coat every strand without drowning them, with a touch of acidity to wake up the palate.
- 1
Peel the celeriac to remove the earthy skin. Grate it finely. The strands should be regular to ensure a consistent texture in the mouth.
- 2
Place the grated celery in a mixing bowl. Drizzle with the juice of one lemon. Mix vigorously to prevent the flesh from turning grey on contact with the air.
- 3
In a bowl, whisk the egg yolk with the mustard. Pour in the sunflower oil in a steady stream while whisking until the mayonnaise is firm and glossy. Stir in the cream to loosen the sauce.
- 4
Pour the sauce over the celery. Add the chopped flat-leaf parsley and chopped capers. Mix until the sauce coats the spoon. Adjust the seasoning with grey sea salt and ground black pepper.
Frequently asked questions
How do you get this dish right?
- Let it rest for 30 minutes in the fridge before serving: the salt will slightly soften the celeriac without losing its crunch.
- If the sauce is too thick, a drop of warm water will help smooth it out.
How long does this dish keep?
Keeps for 48 hours in the refrigerator in an airtight container.
