Celery remoulade
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10 rates
Preparation : 20 min
Cooking : 0 min
Total time : 20 min Rest : 0 min
6 people
1 celeriac
1 tbsp of mustard
250 ml of canola oil
1 egg yolk
1 tbsp of white vinegar
1 pinch of salt
1 pinch of pepper
0.5 bunch of parsley
3 pickles
2 tbsp of yellow lemon juice
Associated products
RECIPE STEPS
1
In the transparent bowl equipped with the 4mm grater disc (or julienne disc), grate the celeriac by placing the pieces horizontally to obtain long juliennes.
Set aside in a bowl.
- 1 celeriac
Robot
2
In the mini bowl, put the egg yolk, 1 tablespoon of oil, and the mustard.
Start it for 20 seconds then add half of the oil through the opening in a thin stream at the beginning then more quickly when the mixture thickens.
Add the salt and pepper and pour the rest of the oil. Add the vinegar at the very end.
- 1 tbsp of mustard
- 250 ml of canola oil
- 1 egg yolk
- 1 tbsp of white vinegar
- 1 pinch of salt
- 1 pinch of pepper
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3
In the cleaned mini bowl, chop the parsley with the lemon juice and pickles for a few seconds.
- 0.5 bunch of parsley
- 3 pickles
- 2 tbsp of yellow lemon juice
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4
Add the mayonnaise, parsley, and pickles to the bowl with the celeriac and mix.
Refrigerate for at least 1 hour before serving.
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