Celeriac rémoulade

Adapted from Heston Blumenthal At Home

Celeriac is at its best in this simple but tasty rémoulade. The subtle taste of celery is still present, but the creamy mayonnaise provides a luxurious richness.

You can make our mayonnaise or use store bought.

Time

10 minutes total

Difficulty

very easy

Yield

480 g (servings 6 )

Ingredients

Weight

Volume

Procedure

Mayonnaise

120 g

9 tbsp

Wholegrain mustard

36 g

7 tsp

Capers; rinsed, pat dry and finely chopped

9 g

1 tsp

Cornichons; very finely chopped

24 g

4 slices

Lemon juice

36 g

7 tsp

Salt

1.5 g

½ tsp

Pepper, black; freshly ground

0.3 g

⅛ tsp

Combine in a mixing bowl and stir to combine.

Celeriac; peeled, julienne 0.1" / 3 mm

240 g

½ large

Flat-leaf parsley, fresh; leaves only

3 g

2 tsp

Tarragon, fresh; leaves only

1.2 g

4 sprigs

Add to bowl and toss gently to combine.

Original: 2011. Adapted: 2013.

Notes

A mandolin with julienne attachment is useful for preparing the celeriac.

Chopped black or green olives are an excellent addition although they change the flavour profile slightly; if using, omit the salt.

Try using Japanese mayonnaise for an interesting variation.

We’ve done this recipe with the addition of finely-chopped celery 24 g (6 tsp) for pleasant crunch.

Making ahead

Prepare mayonnaise mixture A.

Food pairings

Pork belly or shoulder, smoked fish; sous vide carrots with cajun seasoning.

Nutrition

Serving size 80 g; calories 23.7 kcal, kilojoules 99.1 kJ, protein 1 g, carbohydrates 3.7 g, sugar 0.9 g, fat 0.4 g, saturated fat 0.1 g, unsaturated fat 0.4 g, trans fat 0 g, fiber 1.1 g, cholesterol 0 mg,

Type salad

Author bhsimon

Yield

Servings

Serving size 80 g

Serve	Per serve
Energy (kcal)	23.7
Energy (kJ)	99.1
Protein (g)	1
Fat (g)	0.4
Carbs (g)	3.7
Sugars (g)	0.9
Fiber (g)	1.1
Sodium (mg)	301.6
Cholesterol (mg)	0

Full details