Celery Root Remoulade
- Course: Salad
- Features: Fast
Summary:
This makes a light, bright-tasting accompaniment to pâté or freshly made kielbasa. It can be refrigerated in an airtight container for up to 5 days.
Makes about 2 cups
Ingredients:
For the mayonnaise- 2 large eggs
- 2 teaspoons Dijon-style mustard
- 2 cups vegetable oil
- 2 teaspoons white vinegar (may substitute freshly squeezed lemon juice)
- Dash hot pepper sauce and/or sugar
- 2 to 3 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
- 1 tablespoon kosher salt, plus more to taste
- 1 medium celery root, peeled and cut into julienne (preferably using a mandoline)
- 1/2 cup finely minced shallots (2 to 3 small)
- 1/2 cup finely chopped parsley
- 1/4 cup slivered chives
- 2 cups homemade mayonnaise (see recipe above)
- Freshly ground white or black pepper
Directions:
For the mayonnaise: Combine the eggs and mustard in the bowl of a food processor and puree, or whisk together by hand. Whisking constantly or with the motor running, add the oil in a slow, steady stream. When it has all been incorporated/emulsified, add the vinegar and hot pepper sauce and/or sugar, mixing until just combined.
For the remoulade: Fill a medium bowl with cold water and add the lemon juice and salt, stirring to combine. Add the celery root julienne and let it soak for 5 to 10 minutes.
Drain the celery root and place in a medium mixing bowl. Add the shallots, parsley, chives and mayonnaise, tossing to combine. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Recipe Source:
From chef Jamie Stachowski.
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