Céleri Rémoulade

Name: Céleri Rémoulade
Yield: Serves 6
Ingredients: Salt and pepper; ½ cup Dijon mustard; 1 garlic clove, peeled and pushed through a garlic press; 1 cup canola oil; ¼ cup white wine vinegar; 1½ pounds celeriac

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Canon of Vegetables

By Raymond Sokolov

Published 2007

About

Ingredients

1½ pounds celeriac
½ cup Dijon mustard
¼ cup

Side dish
Gluten-free
Vegan

Method

Peel the celeriac. Then cut it into the thinnest possible julienne strips.
Put the mustard in a mixing bowl. Whisk in the vinegar. Then whisk in the canola oil, starting with a very small amount and progressing to larger increments as the sauce emulsifies or thickens. This is the same technique used to make mayonnaise.
When all the oil is incorporated