Celery Remoulade
6 servings
55 minutes
Celery remoulade is an exquisite dish of French cuisine that combines the tenderness of fresh celery root with a rich, tangy sauce. Its roots trace back to classic French traditions where the mastery of sauce preparation plays a key role. The dressing made from egg yolks, Dijon mustard, and canola oil gives the dish a creamy texture and a hint of spiciness. The finest strips of celery mixed with crushed Kalamata olives create a balance of freshness and depth of flavor. Lemon juice adds a touch of acidity while cayenne pepper provides subtle warmth. Serve chilled, garnished with fresh parsley to enhance the aroma. An ideal side for meat dishes or a light salad on its own, this remoulade is a true delight for gourmets.
1
In a large bowl, whisk the egg yolks with mustard. Slowly mix in the oil while continuing to whisk until it reaches a mayonnaise-like consistency. Then add cayenne pepper and squeeze in the juice of two lemons, mixing thoroughly.
- Egg yolk: 3 pieces
- Dijon mustard: 3 tablespoons
- Canola oil: 345 ml
- Cayenne pepper: 0.3 teaspoon
- Lemon: 2 pieces
2
Clean the celery root, cut it into thin strips, mix with crushed olives, and season with salt and pepper to taste. Dress with the prepared sauce, cover the dish with plastic wrap, and refrigerate for about forty minutes. Before serving, sprinkle the dish with finely chopped parsley to taste.
- Celery root: 1.3 kg
- Kalamata olives: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 1 bunch