Céleri Rémoulade

Celery Root in Rémoulade Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Ingredients

For the rémoulade

  • 1 large egg yolk, at room temperature
  • 30 grams (1 ounce) Dijon mustard, o

Method

Prepare your mise en place.

To make the rémoulade, combine the egg yolk with 10 grams (about 2 teaspoons) of the mustard and salt and pepper to taste in a small mixing bowl. Add the