Sherry Vinegar Remoulade With Celeriac Salad Recipe

Name: Sherry Vinegar Remoulade With Celeriac Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SHERRY VINEGAR REMOULADE; 4 egg yolks; 2 pieces chipotle peppers in adobo, minced; 1 tablespoon smooth Dijon mustard; 1 teaspoon minced garlic; 3 tablespoons ketchup; 3 tablespoons sherry vinegar; 1 cup canola oil; Salt and pepper to taste; CELERIAC SALAD; 1 to 1 1/2 piece of celery root vegetable peeled, fine julienne with a Chinese mandolin. [store shredded celeriac in cold water until ready to use]; 1/4 cup sliced thin red onion; 2 tablespoons finely chopped fresh chives; Pinch of ground black pepper

Servings: persons

SHERRY VINEGAR REMOULADE
4 egg yolks
2 pieces chipotle peppers in adobo, minced
1 tablespoon smooth Dijon mustard
1 teaspoon minced garlic
3 tablespoons ketchup
3 tablespoons sherry vinegar
1 cup canola oil
Salt and pepper to taste
CELERIAC SALAD
1 to 1 1/2 piece of celery root vegetable peeled, fine julienne with a Chinese mandolin. [store shredded celeriac in cold water until ready to use]
1/4 cup sliced thin red onion
2 tablespoons finely chopped fresh chives
Pinch of ground black pepper

1
SHERRY VINEGAR REMOULADE INSTRUCTIONS:
2
* In a food processor add the 4 egg yolks and turn on. Mix yolks for 1-2 minutes until they become whipped.
3
* Add 1 tablespoon of Dijon mustard.
4
* Slowly pour in the oil at a steady stream-a mayonnaise will begin to form.
5
* Add the sherry vinegar at this point, again a slow steady stream.
6
* Add the garlic, ketchup and the chipotle peppers.
7
* Season with salt and pepper.
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* This will last in refrigerator for 1 week.
9
CELERIAC SALAD INSTRUCTIONS:
10
* In a bowl add 4-5 tablespoons of remoulade and well-drained celeriac.
11
* Add salt and pepper to your liking.
12
* Serve with fresh grilled spicy shrimp or serve as a first course salad.

717

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 14 ingredients. The key ingredients include: SHERRY VINEGAR REMOULADE, 4 egg yolks, 2 pieces chipotle peppers in adobo, minced, 1 tablespoon smooth Dijon mustard, and more.

Yes, Sherry Vinegar Remoulade With Celeriac Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sherry Vinegar Remoulade With Celeriac Salad

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