Celeri Remoulade

Name: Celeri Remoulade
Prep time: 15 min
Total time: 45 min
Yield: Serves 6–8
Cuisine: French
Ingredients: 1 tablespoon white wine vinegar; 2 tablespoons Dijon mustard; salt and pepper; 2 tablespoons finely chopped parsley, to garnish; 150 ml (¼ pint) olive oil (or half olive oil and half sunflower oil); 1 egg yolk; 500–625 g (l–1¼) celeriac; 2 teaspoons lemon juice; 1½ teaspoons salt

Celeriac in mustard sauce

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
45 min

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

In every corner of France you will find this tasty dish of shredded raw celery root robed in a mustard sauce. It is simple to do and is a delicious first course.

Ingredients

2 teaspoons lemon juice
1½ teaspoons salt
500–625 g<

Europe
France
Starter
Mediterranean
Gluten-free
Vegetarian

Method

Place the lemon juice and salt in a bowl. Coarsely grate the celeriac. Immediately toss in the bowl with the salt and lemon juice. Leave for 30 minutes.

Meanwhile, warm another bowl in hot water and dry it. Add the mustard and egg yolk and whisk together to blend. Whisk in the oil, drop by drop. After about a quarter of the oil has been added, the rest can be poured in more quickly. Thi