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L'atelier des Chefs

Celeriac rémoulade Recipe

Finely grated celeriac with wholegrain mustard and homemade mayonnaise finished with parsley.

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Celeriac rémoulade Recipe
4.5 5 10
Recipe rating  (10 vote(s)) :
10 vote(s)
  • Preparation  15mins
  • Cooking time  0mn
  • Rest time  0mn

Ingredients ( for people)

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

Method

  • 1Peel the celeriac and cut into large pieces. Finely slice each piece on a mandolin and then cut into thin matchsticks. Roughly chop the parsley.
  • 2Place the egg yolks and mustard in a bowl and season with salt and pepper. Mix together and then slowly whisk in the oil. Once all of the oil has been incorporated, add the lemon juice.
  • 3Mix together the celeriac and the mayonnaise and sprinkle with chopped parsley to serve.

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Chef's tip

« Vary the type of mustard used in this mayonnaise to give a different flavour to your remoulade. »


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