Celery-Root Remoulade

Name: Celery-Root Remoulade
Ingredients: 1 pound celery root; Juice of 1 fresh lemon, strained; 1 13 cups remoulade sauce, or less; 1 whole egg; 1 tablespoon Dijon mustard; 1 teaspoon capers, rinsed; 1 teaspoon chopped cornichons; 1 anchovy, rinsed and chopped; 1 tablespoon fresh chervil, chopped; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh chives, chopped; 1 tablespoon fresh tarragon, chopped; 1 tablespoon Champagne vinegar; 1 cup vegetable oil; 2 tablespoons olive oil; 1 to 3 tablespoons fresh lemon juice; Salt and freshly ground white pepper; 1 tablespoon chopped parsley

18 ingredients

12 steps

Ingredients

1 pound celery root
Juice of 1 fresh lemon, strained
1 13 cups remoulade sauce, or less
1 whole egg
1 tablespoon Dijon mustard
1 teaspoon capers, rinsed
1 teaspoon chopped cornichons
1 anchovy, rinsed and chopped
1 tablespoon fresh chervil, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon Champagne vinegar
1 cup vegetable oil
2 tablespoons olive oil
1 to 3 tablespoons fresh lemon juice
Salt and freshly ground white pepper
1 tablespoon chopped parsley

Directions

1

Peel the celery root and cut out any deep brown grooves.
2

Grate coarsely using a hand grater or food processor.
3

Place in a bowl of cold water and add the lemon juice.
4

Allow to sit for 10 minutes.
5

Drain, place in a towel and squeeze out excess moisture.
6

To make the sauce, place all the ingredients except the oils, lemon juice and salt and pepper in a food processor.
7

Blend until very frothy, then slowly drizzle in the oils, with the machine still running, until well blended.
8

Add 1 tablespoon lemon juice, taste and then gradually add enough more to make the sauce piquant but not too acidic.
9

Adjust the salt and pepper.
10

Toss the celery root with 1 cup remoulade sauce.
11

Add more as needed to coat the celery root and make it juicy.
12

Season with salt and pepper and sprinkle with parsley.