Celeriac Remoulade

TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 cup/250 ml grapeseed oil
  • Salt and freshly ground black pepper
  • Lemon juice, to taste
  • 2 teaspoons crushed fennel seed
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Directions

Remove the skin from the celeriac, halve the bulb, and slice into very thin julienne slices. Julienne the apple, and toss both in a bowl. In a smaller bowl, whisk the yolk with the vinegar and mustard. Add the grapeseed oil, drop by drop to make a thick mayonnaise. Season with salt, pepper, and lemon juice, to taste. Stir in the fennel seed, and toss with the celeriac to coat. Cover and refrigerate until serving. Cook's Note: Several hours is fine: some would even argue it's de rigueur.

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4

Newest Ratings and Reviews

Read all 7 reviews

  • on October 13, 2014

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    Excellent and easy. Used my mandoline to easily julienne the veggies. On a tip from uberChef Yottam Ottolenghi I used lemon juice on the celriac and apple after cutting to stop browning. Have made it w/homemade mayo and top quality store brought, both with excellent results. Love the fennel seed. Added a small handful of chopped organic walnuts:this was great, adding excellent flavor and crunch. When my Granny Smith apples were surprisingly lackluster I boosted ithe apple flavor by adding 1.5 t apple balsamic vinegar and a pinch of organic sugar; worked magic. Goos with 2x the apple. Also, did add a tad of very finely sliced parsly...perfection. I like this recipre because the flavors are light and refreshing; some remoulades use capers, mustard, and cornichons and tend to have a heavier, tart presence that I find less appealing. This version could go very nicely with grilled chicken sausages or a nice roasted chicken, etc.

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  • on February 02, 2014

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    forget the apple ! all you need is homemade mayo, julienne celery root, lots of lemon juice, salt and white pepper - and do not cook the celery root before hand, the lemon juice will cook it enough -
    annie the frog

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  • on July 18, 2012

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    OMG! This is so good! In a pinch I used regular mayo and didn't have any celery root, so I used jicama instead. It turned out great but I can't wait to use the home-made mayo and celery root like the recipe calls for. Laura is genius with simply delicious French fare.

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