Harry Lester

Celeriac Remoulade

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000The Eagle Cookbook
The Eagle Cookbook

By David Eyre

Published 2009

  • About

This is a classic French favourite of fine strips of celeriac dressed with a mustard mayonnaise. Serve it as starter with crusty bread or as an accompaniment to charcuterie or cold roast beef.

Ingredients

  • 1 small celeriac
  • 3 free-range medium egg yolks
  • 2–3 tablespoons Dijon mustard

Method

Using a mandolin or a food processor with the appropriate attachment, cut the celeriac into long fine strips. Place the strips in a colander and lightly season them with a pinch of salt. Set aside while you make the mayonnaise.

Place the egg yolks, mustard and vinegar in a food processor bowl or a mixing bowl and blend or whisk until well combined. Gradually drizzle the oil through the