Celeriac Remoulade

Name: Celeriac Remoulade
Ingredients: 100 ml vegetable oil; 50 ml olive oil; 70 g Dijon mustard; 30 ml white wine vinegar; salt and freshly ground black pepper; ½ tsp caster sugar; juice of ½ lemon; vinaigrette; 1 small head celeriac, approx. 500 g peeled and finely shredded; salt and pepper; 2 tbsp good mayonnaise, if serving as an accompaniment or starter; 2 tsp English mustard

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

This makes a good accompaniment to Dressed Crab, an ideal side dish or even a starter. If you serve it as a starter add 2 spoonfuls of good mayonnaise.

Ingredients

1 small head celeriac, approx. 500 g peeled and finely shredded
juice of ½

Starter
Side dish
Vegetarian
Gluten-free

Method

Soak the celeriac in a bowl of cold water with the lemon juice for about 1 hour. Then drain and dry it on some kitchen paper or in a salad spinner. Mix all the ingredients for the vinaigrette together thoroughly, either by putting them into a blender, whisking them by hand or pouring them into a clean empty bottle and shaking it. Whisk together the vinaigrette and the English mustard. Toss the