How to cut a julienne and celeriac remoulade
A knife skill I learned back in college is the julienne cut. Sure, you could grate your celeriac for remoulade, but this will give you a much nicer finish.
Mayonnaise (200g)
2 Egg yolks
20ml Vinegar (white wine)
1Tbsp Dijon mustard
175ml Rapeseed oil
1/4 lemon juice
Salt + pepper
Slowly stream your oil into the egg yolks, vinegar, and Dijon. Finish with a little lemon juice and seasoning.
Celeriac remoulade (6 portions)
1 Celeriac (unit)
125g Mayonnaise (from above or shop bought)
50g Crème fraiche
25g Wholegrain mustard
25g Dijon mustard
5g Chopped parsley
½ Lemon (zest)
Salt + pepper
Caperberries
Cut you celeriac into julienne.
Mix all other ingredients, mix with the cut celeriac.
Finish with olive oil, black pepper and caperberries.
