Celeriac remoulade
Celeriac remoulade is a great seasonal alternative to coleslaw this time of year. Remoulade sauce is a daughter sauce of mayonnaise, it is made with the addition of capers, cornichons, and herbs such as tarragon, chives and chervil. With this mayonnaise I used a sweeter vinegar such as riesling which works well with the anise notes of tarragon in the sauce. I also macerated the celeriac in orange juice which gives that bit more depth to the dish.
200g celeriac, peeled and julienned
20ml orange juice
2g maldon sea salt
To prepare the celeriac, place in a bowl and pour over the orange juice, season with the salt and mix thoroughly
Place to one side for an hour
Base mayonnaise
1 whole egg (room temp) for staff blender method or if making by hand use 1 egg yolk
150ml neutral oil such as sunflower oil (or sometimes I will use half sunflower and half olive oil or rapeseed oil)
5ml Dijon mustard
5ml Riesling or cider vinegar
Salt and pepper
5ml lemon juice
200g celeriac, peeled and julienned
20ml orange juice
2g maldon sea salt
To prepare the celeriac, place in a bowl and pour over the orange juice, season with the salt and mix thoroughly
Place to one side for an hour
Base mayonnaise
1 whole egg (room temp) for staff blender method or if making by hand use 1 egg yolk
150ml neutral oil such as sunflower oil (or sometimes I will use half sunflower and half olive oil or rapeseed oil)
5ml Dijon mustard
5ml Riesling or cider vinegar
Salt and pepper
5ml lemon juice
To make by hand
Place the egg yolk, vinegar and Dijon into a bowl
You need to start whisking very quickly while you start to add the oil very slowly until the mixture starts to thicken
Season with salt and pepper and the lemon juice
Place the egg yolk, vinegar and Dijon into a bowl
You need to start whisking very quickly while you start to add the oil very slowly until the mixture starts to thicken
Season with salt and pepper and the lemon juice
To make with hand blender
Place all the ingredients as listed above (except the salt and pepper) in a tall jug or beaker and allow to stand for 20 minutes
Ensure the jug or beaker is just larger than the hand blender head
Place the blender right at the bottom of the mixture and start to blend at the highest setting, once the mixture starts to thicken, you can then start to move the hand blender to ensure it is well mixed
Season with salt and pepper
Food processor
Place the egg yolk, vinegar and Dijon into the smallest bowl your food processor has, start the machine and add the oil very slowly until it starts to thicken
Season with salt and pepper and the lemon juice
For the remoulade
10g finely sliced dill cornichons
10g salted capers washed
5g dried mixed herbs such as tarragon, chives and chervil
To finish the remoulade sauce, add the cornichons, herbs and capers to the mayonnaise and mix through
To make the celeriac remoulade, add the remoulade sauce to the macerated celeriac and mix well to combine
Place all the ingredients as listed above (except the salt and pepper) in a tall jug or beaker and allow to stand for 20 minutes
Ensure the jug or beaker is just larger than the hand blender head
Place the blender right at the bottom of the mixture and start to blend at the highest setting, once the mixture starts to thicken, you can then start to move the hand blender to ensure it is well mixed
Season with salt and pepper
Food processor
Place the egg yolk, vinegar and Dijon into the smallest bowl your food processor has, start the machine and add the oil very slowly until it starts to thicken
Season with salt and pepper and the lemon juice
For the remoulade
10g finely sliced dill cornichons
10g salted capers washed
5g dried mixed herbs such as tarragon, chives and chervil
To finish the remoulade sauce, add the cornichons, herbs and capers to the mayonnaise and mix through
To make the celeriac remoulade, add the remoulade sauce to the macerated celeriac and mix well to combine
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