Celeriac rémoulade
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Celeriac rémoulade
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INGREDIENTS
1 whole Celeriac(s)
10 g Maille Dijon mustard
2 whole Egg yolk(s)
15 g Maille wholegrain mustard
300 ml Groundnut oil
30 ml Lemon juice
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
0.25 bunch Flat leaf parsley
 

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DIRECTIONS
01
Peel the celeriac and cut into large pieces

02
Finely slice each piece on a mandolin and then cut into thin matchsticks

03
Roughly chop the parsley

04
Place the egg yolks and mustard in a bowl and season with salt and pepper

05
Mix together and then slowly whisk in the oil

06
Once all of the oil has been incorporated, add the lemon juice

07
Mix together the celeriac and the mayonnaise and sprinkle with chopped parsley to serve.

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