Name: Celery Root Remoulade
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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; Kosher salt and freshly ground black pepper; 1 celery root

Directions

Watch how to make this recipe.

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.
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.

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Celery Root Remoulade

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