Celeriac Remoulade Recipe

Name: Celeriac Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 celeriac, juice of 1 lemon, 2 egg yolks, 1 teaspoon white wine vinegar, and more.

Yes, Celeriac Remoulade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Celeriac Remoulade

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