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remoulade

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Celeriac remoulade

I used to think remoulade was a type of posh sauce thing – you know: béchamel, hollandaise, béarnaise and remoulade. Later on I think I was convinced it was some equally sophisticated French dish made mainly with egg yolks. I couldn’t really tell you when and how I finally realised that it was grated celeriac with mayo.

A little disappointing.

It goes well with fish. After all it’s served at every seafood buffet in the French alpine resort hotels. But it goes equally well with meat, and in fact can very well replace coleslaw. Just for variety.

My version has a little twist – I add carrots and a bit of apple, and a few raisins for the sweetness. Ah well, as if you need a justification for adding raisins to anything! I also julienne the vegetables instead of grating them, being a proud owner of a food processor. But if grate you must, it will still be delishhh.

Celeriac and carrot remoulade

remoulade


INGREDIENTS

  • half or a third of a celeriac, depending on size, peeled (or rather the skin hacked off with a big knife, that’s the treatment the brute needs)
  • one medium sized carrot (about half as much as the amount of celeriac)
  • one small apple, peeled and cored
  • a handful of raisins
  • mayonnaise, wholegrain mustard and crème fraiche or yoghurt for the dressing
  • salt, pepper and lemon juice

METHOD

Julienne the celeriac, carrot and apple or very coarsely grate. Season with salt and pepper, if not serving straight away don’t dress but sprinkle with lemon juice (to stop the apple and celeriac from going brown).

Grated celeriac

Mix the dressing in the proportion of 1 part mayo to 1 part mustard to 2 parts crème fraiche (usually a teaspoon will suffice). Add the raisins to the vegetables, pour over the dressing and mix well.

The nice thing about it is that, unlike most salads, it keeps very well and will be just as good the next day if refrigerated.

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