Recipe No 336 salad Original 2011 Adapted 2013

Celeriac rémoulade

Celeriac is at its best in this simple but tasty rémoulade. The subtle taste of celery is still present, but the creamy mayonnaise provides a luxurious richness.

You can make our mayonnaise or use store bought.

Time

Prep:

Total:

Difficulty
very easy
Yield
6 serves • 480 g
Metric Imperial

Processes

  • Mayonnaise (½ cup + 1 tbsp)
    120 g
  • Wholegrain mustard (2 tbsp + 1 tsp)
    36 g
  • Capers; rinsed, pat dry and finely chopped (1 tsp)
    9 g
  • Cornichons; very finely chopped (4 slices)
    24 g
  • Lemon juice (2 tbsp + 1 tsp)
    36 g
  • Salt (½ tsp)
    1.5 g
  • Pepper, black; freshly ground (⅛ tsp)
    0.3 g
  1. 01
    Combine in a mixing bowl and stir to combine.

  • Celeriac; peeled, julienne 3 mm / ⅛" (½ large)
    240 g
  • Flat-leaf parsley, fresh; leaves only (2 tsp)
    3 g
  • Tarragon, fresh; leaves only (4 sprigs)
    1.2 g
  1. 02
    Add to bowl and toss gently to combine.

Notes

A mandolin with julienne attachment is useful for preparing the celeriac.

Chopped black or green olives are an excellent addition although they change the flavour profile slightly; if using, omit the salt.

Try using Japanese mayonnaise for an interesting variation.

We’ve done this recipe with the addition of finely-chopped celery 24 g / 0.85 oz (6 tsp) for pleasant crunch.

Making ahead

Prepare mayonnaise mixture .

Food pairings

Pork belly or shoulder, smoked fish; sous vide carrots with cajun seasoning.

Categorisation

Category
salad
Meal
side
Cuisine
international
Diet
vegetarian
Tags
celeriac heston blumenthal rémoulade