Classic Celery Root Remoulade

Name: Classic Celery Root Remoulade
Ingredients: 1 medium celery root (celeriac), 12 to 16 ounces; 1 1/4 teaspoons salt; 2 to 3 teaspoons lemon juice; 1/4 cup Dijon mustard; 3 tablespoons hot water; 1/2 cup olive oil; 2 tablespoons red wine vinegar; Freshly ground white pepper; 2 tablespoons finely chopped mixed soft herbs, such as parsley, chives, thyme, marjoram; 1 teaspoon minced gherkins; 1 teaspoon minced drained capers

11 ingredients

9 steps

Ingredients

1 medium celery root (celeriac), 12 to 16 ounces
1 1/4 teaspoons salt
2 to 3 teaspoons lemon juice
1/4 cup Dijon mustard
3 tablespoons hot water
1/2 cup olive oil
2 tablespoons red wine vinegar
Freshly ground white pepper
2 tablespoons finely chopped mixed soft herbs, such as parsley, chives, thyme, marjoram
1 teaspoon minced gherkins
1 teaspoon minced drained capers

Directions

1

Working quickly, peel the celery root and cut into chunks.
2

Grate finely in a food processor fitted with the shredding blade and immediately toss with the salt and lemon juice.
3

Set aside.
4

Place the mustard in a mixing bowl and, while whisking, slowly drizzle in the hot water.
5

When the water is completely incorporated, drizzle in the oil, little by little, until completely incorporated.
6

Add the vinegar, little by little, to form a smooth emulsion and season with white pepper.
7

Stir in the herbs, gherkins, and capers.
8

Add the dressing to the celeriac, to taste.
9

Serve immediately or allow to sit, refrigerated, in a nonreactive airtight container, for 2 hours and up to 2 days.