Tue, 16 September, 2014
Remoulade is a salad sauce made with mayonnaise sometimes spiced with cajun or curry seasoning, but it originates from the salad itself: celeriac remoulade. It was created by the French to dress the celery root long before the Germans served it with fish and the Danish squirted it on hot dogs.
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. But I wasn't entirely mistaken as thinking remoulade is a dressing or a condiment seems to be very common. A mix of mayo and mustard with spicy seasoning - cajun, creole or curry - it is common in Scandinavia, Germany and the US. The origins are with the true meaning of remoulade though, that is to say celeri remoulade, the French salad of raw shredded celeriac root tossed with a mustard-mayo sauce.
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 the variety.
My version has a little twist – I add a bit of apple and a few raisins for the sweetness. 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.
remouladeServings: 4-6Time: 15 minutes
- 1 medium celeriac, peeled
- 1 large carrot
- 1 small apple, peeled and cored
- salt, pepper and lemon juice
- a handful of raisins
- 2 tbsp. mayonnaise
- 1 tsp wholegrain mustard
- 4 tbsp. crème fraiche or yoghurt
- 1 tbsp. finely chopped chives, optional
1. If you can be bothered, soak the raisins in a little hot water for half an hour, then drain. They will plump up deliciously. Julienne the celeriac, carrot and apple or grate very coarsely.
2. Season the shredded vegetables 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).
3. Mix the mayo with the mustard and crème fraiche for the dressing, season to taste with salt and pepper. Stir in the chives, if using. Add the raisins to the vegetables, pour over the dressing and toss together well.