Celeriac Remoulade with Olive Oil Mayonaise
By Director – Josh Ball · · 6 min read
Celeriac Remoulade with Olive oil Mayonnaise
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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