How to Make Celeriac Remoulade
Recipe for celeriac remoulade…
This is a great raw vegetable salad which is perfect with cold cuts of meat and is well worth a try. Celeriac is one of my favourite vegetables, it has a lovely natural taste and I love its versatility but this is the only occasion that I’ve used it in its raw state.
This is a rich, creamy salad with a hint of lemon juice, serve it with cold poached fish such as salmon or as a side to some fishcakes.
First of all peel the celeriac and wash well. Grate the celeriac as you would for a traditional coleslaw, squeeze some fresh lemon juice over it and mix well.
In a seperate bowl combine three tablespoons of mayonnaise, two teaspoons of dijon mustard, a tablespoon of double or whipping cream and season well with salt and ground white pepper.
Add a little of the dressing to the celeriac and mix well, keep adding a little at a time until you have a nice mix; not too wet, not too dry. There you have it…
Celeriac Remoulade
Chef,
that looks nice - ‘doable’ as well
I fancy a go at that
Many thanks
Rod
June 12, 2010 @ 7:49 am
Rod,
Thanks, crap photo though. Not the happiest bunny in the field right now!
Miles
June 12, 2010 @ 11:43 am
Have some Celeriac Remoulade - that’ll cheer you up
June 12, 2010 @ 12:15 pm
Mmmmm.
I serve a similar celeriac slaw on a crabcake sandwich - also on a fried oyster sandwich. Never thought about pairing it with charcuterie. Wow, brain is working overtime now, thanks Miles! Yours has more mustard and no capers, will make this weekend. Very excited. Off to the pub to watch England v US - good luck!
Dave
June 12, 2010 @ 2:51 pm
Dave,
Great to hear from you. Hear what you’re saying re capers etc as per a traditional remoulade which I also love. This would be great with pastrami or with ox tongue which is what I also serve it with.
Those sandwiches sound great.
Good look with the football, I’m having dinner with the boss so will miss it
Best
Miles
June 12, 2010 @ 5:59 pm
Miles,
I’ve made this before and agree with you that it’s well worth while…. much nicer than many of our supermarket branded coleslaws. With the ease of use of grating blades in food processors there’s no excuse really and we should all be making these salads at home with first class ingredients. Some mayonnaise recipes I’ve whizzed up at home have been a bit on the strong side… could be the oil I use?
Cid
June 13, 2010 @ 11:00 am
Cid,
Could well be the oil, what are you using?
Miles
June 13, 2010 @ 10:36 pm
Miles,
I’ve tried light olive oil and grapeseed. My oil and vinegar closet (it moved on from it’s shelf classification some years ago
) is something that on a good day could rival Waitrose and certainly your average deli……. people buy them for me plus I’m the curious sort who likes to play with skincare recipes. Do you suppose I’ve muddled the recipes up and somehow put the foot balm in the salad? 
Cid
June 14, 2010 @ 8:32 am
Cid,
Knowing you I’d say anything was possible
Miles
June 14, 2010 @ 5:22 pm