Celeriac Remoulade

Name: Celeriac Remoulade
Yield: Serves 4
Ingredients: baguette, to serve; 5 gherkins (cornichons), chopped; 2 tablespoons finely chopped parsley; 2 celeriac, trimmed and peeled; 2 tablespoons capers, rinsed and squeezed dry; juice of 1 lemon; 2 egg yolks; 150 ml (5 fl oz) light olive oil; 1 tablespoon white wine vinegar or lemon juice; 1 tablespoon dijon mustard

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

A classic French mayonnaise, rémoulade can be served with all manner of dishes — cold meat, fish and shellfish, but probably the most classic is this combination, with grated celeriac. Serve as a starter with a fresh baguette.

Ingredients

Remoulade

2 egg yolks
1 tablespoon white wine vinegar or lemon juice
1

Starter
Vegetarian
Gluten-free

Method

To make the rémoulade, whisk the egg yolks, vinegar and mustard together. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until it begins to thicken, then add the oil in a very thin stream. (You can also make the mayonnaise using a food processor. Put the egg yolks, vinegar and mustard in the small bowl of a food processor and c