Celeriac Remoulade

Name: Celeriac Remoulade
Ingredients: 2 celeriac; juice of 1 lemon; 2 egg yolks; 1 teaspoon white wine vinegar; 1 teaspoon Dijon mustard; 120 ml (4 fl oz/. cup) olive oil; sea salt and freshly ground black pepper; 2 teaspoon capers, drained (optional); 2 teaspoons finely chopped flat-leaf parsley (optional); 5 gherkins, drained and finely chopped (optional); 4 teaspoons peanuts, finely chopped

11 ingredients

4 steps

Ingredients

2 celeriac
juice of 1 lemon
2 egg yolks
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
120 ml (4 fl oz/. cup) olive oil
sea salt and freshly ground black pepper
2 teaspoon capers, drained (optional)
2 teaspoons finely chopped flat-leaf parsley (optional)
5 gherkins, drained and finely chopped (optional)
4 teaspoons peanuts, finely chopped

Directions

1

Use a sharp knife to carefully peel the celeriac and remove the knobbly outer surface. Put 1 litre (34 fl oz/ 4 cups) cold water and half the lemon juice in a large bowl. Cut the celeriac into thin julienne strips and put them immediately into the lemon water to prevent discoloration. Soak for up to 1 hour.
2

Bring a large saucepan of water to the boil and add the remaining lemon juice. Drain the celeriac and add to the boiling water. After 1 minute, drain and cool under cold running water. Pat dry with paper towels.
3

To make the remoulade, whisk the egg yolks, vinegar and mustard together in a bowl. Add the oil, drop by drop from the tip of a teaspoon, whisking constantly until the mixture begins to thicken, then add the remaining oil in a very thin stream. Season and, if necessary, thin with a little warm water.
4

Fold the celeriac strips into the remoulade and chill for 2-4 hours. Stir in the finely chopped capers, parsley and gherkins, if using, and sprinkle with the chopped peanuts before serving.