UKTV recipes
Jean-Christophe Novelli
Jean-Christophe Novelli from Food Uncut
Jean-Christophe Novelli recreates a classic French recipe and makes a tasty accompaniment to grills and cold-cuts
 

Celeriac remoulade

Method
 
1. To make the mayonnaise, place all the ingredients, except the oil, into a food processor and blend until pale and creamy.

2. With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick.

3. For the remoulade, place the celeriac, lemon juice, mustard, seasoning and parsley into a large bowl.

4. Mix together well and stir in the mayonnaise. Season to taste and serve.

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intermediate
 
Serves: 4-6
quickcook
Prep: 15 min
 
 

Ingredients

For the mayonnaise

2 egg yolks
2 tsp white wine vinegar
1 tsp Dijon mustard
300ml vegetable oil
sea-salt and freshly ground black pepper

For the remoulade

1/2 Celeriac, peeled, grated
1 lemon, juice only
1 tbsp Dijon mustard
handful flat-leaf parsley, chopped
sea-salt and freshly ground black pepper

 

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