Celeriac remoulade
Celeriac remoulade is such a versatile side dish with salad leaves, smoked salmon, capers, cucumber and hard-boiled eggs.
Servings: 2 cups
Ingredients
- 1 celeriac, washed and peeled
Mustard Mayonnaise
- 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
Instructions
- 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.
Mustard Mayonnaise
- 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.
Notes
The mayonnaise can be made a day ahead. The remoulade will keep for up to three days in a sealed container in the fridge.