- 1 egg yolk*
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 3/4 cup vegetable oil
- 2 tablespoons pickle relish
- 1 tablespoon capers
- 1 tablespoon chopped fresh parsley
- Kosher salt and freshly ground black pepper
- 1 celery root
First make a mayonnaise as the base for the remoulade. In a food processor or blender, mix the egg yolk, lemon juice, and mustard, together until smooth. With the food processor or blender running, add the oil in a very thin stream, until the oil is incorporated into the egg and the mayonnaise is thick.
Cook's Note: If you do not have a blender with an opening on the lid in order to add ingredients, mix by hand with either a hand mixer or whisk, adding the oil one drop at a time until you have added about 1/4 cup; then add the oil in a stream.
Mix in the pickle relish, capers, and parsley, and season with salt, and pepper, to taste.
Peel and grate the celery root. In order to keep the grated celery root from browning, immediately stir it into the remoulade until incorporated. Cover the sauce with plastic wrap and store in the refrigerator until ready to use.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.