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Celeriac Remoulade with Olive Oil Mayonaise

By Director – Josh Ball ·  · 6 min read

Celeriac Remoulade with Olive oil Mayonnaise

We're thrilled to announce that we've recently connected with Ralph Utto, the head chef of Foodcloud, a remarkable not-for-profit social enterprise based in Dublin addressing the pressing challenges of food waste and food security. We’re excited to present Ralph’s sensational recipe that showcases the incredible versatility of celeriac — Celeriac Remoulade. Discover the tantalising fusion of flavours in our Celeriac Remoulade recipe, a delightful combination of refreshing celeriac and homemade olive oil mayonnaise. Elevate your culinary skills by mastering two recipes in one!
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Prep Time 30 minutes
Course Side Dish
Cuisine Salad
Servings 4 people

Ingredients
  

Celeriac Remoulade

  • Approx 500 g celeriac (about ⅔ of a smallish head)
  • 1/2 lemon
  • 4 tbsp whole grain mustard
  • 75 ml olive oil mayonnaise (refer below for method)
  • 2 tbsp sherry vinegar
  • Salt and pepper
  • Small bunch of Chives or spring onion

Olive oil Mayonnaise

  • 1 egg yolk
  • 1 tsp lemon juice
  • 1 tsp white wine vinegar
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1 pinch cracked black pepper
  • 1 cup extra virgin olive oil

Instructions
 

Celeriac Remoulade

  • Peel the celeriac, then cut it into very thin strips; you can use a food processor or julienne cutter, or cut it into 1.mm-thin slices, stack these on top of each other and cut into batons of a similar thickness. As you work, periodically squeeze the lemon juice on top of the cut celeriac, to stop it discolouring.
  • Rinse the celeriac in cold water and place in a bowl.
  • Add whole grain mustard
  • Add Sherry vinegar and leave for 20 min
  • Add olive oil mayonnaise and season to taste.
  • Finely cut chives or spring onions and add to the remoulade.

Olive oil Mayonnaise

  • Place egg yolk, lemon juice, vinegar, mustard, salt and pepper in a food processor. Blend until combined (for about 30 seconds).
  • With the food processor running, pour olive oil into the mixture in a very thin (and slow-moving) stream. Continue to blend until it has thickened. If your mayonnaise is too thick, add a little water to thin it out.
  • If using a blender add all ingredients and 2 tablespoons of cold water.

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