William Lander, Daniel Morgenthau, Shaun Searley

Celeriac Remoulade

Name: Celeriac Remoulade
Yield: Serves 6
Ingredients: 250 g simple mayonnaise; 50 g wholegrain mustard; 1 celeriac; a small handful of parsley, chopped; 100 g crème fraîche; salt and freshly ground black pepper, to taste; juice of 1 lemon

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

This is the ideal accompaniment to a plate of ham or yesterday’s roast. Richness from the mayo, spice from the mustard and the clean acidic hit of crème fraîche work brilliantly here.

Ingredients

250 g simple mayonnaise
100 g crème fraîche
50

Starter
Sauce
Gluten-free
Vegetarian

Method

Mix all the ingredients except for the celeriac in a large bowl and put to one side.

Peel the celeriac and thinly slice using a mandoline. You may have to cut the celeriac in half or in quarters, depending on the size of the celeriac and your mandoline. Take the slices and thinly slice them into matchsticks. Celeriac can discolour quickly once cut, so quickly add to the bowl and stir to