Celeriac Remoulade
Prep time 15 mins
Serves 4-6
2
A French slaw of sorts, remoulade is the name for both a classic mayonnaise-based French sauce, and the mustard-spiked variation which is used to dress celeriac. It is a beautiful edition to serve alongside meats and on top of a crostini as an appetiser.
1 medium celeriac
Finely chopped chives and tarragon (optional), to serve
REMOULADE SAUCE
100g best quality egg mayonnaise
1 tbsp wholegrain mustard
1 tbsp lemon juice, plus extra to soak the celeriac
1 Peel celeraic and cut into julienne or matchsticks, then place in a bowl with ice water and lemon juice, which will help to stop the celeriac from discolouring.
2 For remoulade sauce, stir ingredients in a bowl and season to taste.
3 Strain the celeriac and pat dry then add to a bowl with remoulade dressing and mix to combine. We like to use the remoulade within one hour while it's still fresh, as the celeriac will soften with time, however the remoulade can be made up to one day ahead.
