Once upon a time at a cafe in Noosa, QLD, I ordered a brunch plate with celeriac remoulade. It was absolutely delicious smeared on flat bread with smoked salmon and poached eggs. Sally from https://www.farmerandson.com.au has been giving me lesser known produce to try, so I thought I’d try my hand at making my own remoulade. Celeriac, or celery root, belongs to the parsley family, along with celery, carrot and parsnip. It has a mild sweet flavour, and it’s an excellent substitute for potato in potato and leek soup or in a mash. Once you’ve trimmed the stalks and leaves (freeze these to make stock), and peeled the celeriac, simply grate it into a bowl and stir in some mustard mayonnaise with some herbs. Now, I’ve tried making the remoulade with both store-bought mayonnaise and homemade mayonnaise. The homemade blend wins hands down, and there is no turning back for me, now! Of course, if you’re short on time, use the stuff out of the jar, but it’s really very simple to make your own mayonnaise. Just remember to separate the eggs (I forgot, the first time I made mayonnaise).
Thomas Keller, American chef, summed up remoulade perfectly: “If mayonnaise is a blank canvas, then remoulade is the fullest expression of the chef’s intention: it’s uniquely customizable in the world of recipes.” Remoulade is simply a French cold sauce based on mayonnaise. It’s similar to tartar sauce and may contain any or all of the following ingredients: vinegar, mustard, shallots, capers, herbs. I used whole-grain mustard and lemon juice for my remoulade. It’s such a versatile side dish for a slap up meal. I had mine on witlof leaves with smoked salmon, capers, cucumber and hard-boiled eggs. What’s your favourite remoulade?
Don’t waste the egg whites. Use them up in a smoothie, or use them to make Chocolate Hazelnut Meringue Biscuits from an earlier blog post.
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- 1 celeriac, washed and peeled
- 2 egg yolks
- 200 mL olive oil
- 1 tbsp wholegrain mustard
- 1 tsp lemon juice
- 1 tbsp fresly chopped herbs - parsley, chives, tarragon
- flaked sea salt and freshly ground black pepper
- Grate the celeriac into a large bowl.
- Stir in the mustard mayonnaise, starting with 1/2 cup, then progressively add more until you reach the desired consistency. This will depend on how much celeriac you have, and how 'saucy' you like your remoulade!
- Season to taste, and add some herbs if you like.
- Whisk the egg yolks with a little salt and the lemon juice in a small basin with a non-slip base, or rest the bowl on a damp tea towel so that it doesn't spin around.
- Once smooth, add a couple of drops of olive oil to the egg yolk mixture. Continue to whisk, then add the remaining olive oil, whisking all the while.
- Whisk in the mustard, then season to taste.You may wish to add more lemon juice or salt.