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

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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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  • on June 08, 2012

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    I tape Laura from time to time, her food is really delicious. This recipe is fresh and light. Over the summer I find that I will probably make in place of coleslaw.

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