• French

Celeriac Remoulade with Olive Oil Mayonnaise

We're thrilled to announce that we've recently connected with Ralph Utto, the head chef of Foodcloud, a remarkable not-for-profit social enterprise based in Dublin addressing the pressing challenges of food waste and food security. We’re excited to present Ralph’s sensational recipe that showcases the incredible versatility of celeriac — Celeriac Remoulade. Discover the tantalising fusion of flavours in our Celeriac Remoulade recipe, a delightful combination of refreshing celeriac and homemade olive oil mayonnaise. Elevate your culinary skills by mastering two recipes in one!

Published
Servings
Serves 4
Prep Time
30m
Cooking Time
20m

Ingredients

Everything for 4 servings

  • Approx 500 g celeriac (about ⅔ of a smallish head)
  • 1/2 lemon
  • 4 tbsp whole grain mustard
  • 75 ml olive oil mayonnaise (refer below for method)
  • 2 tbsp sherry vinegar
  • Salt and pepper
  • Small bunch of Chives or spring onion

Olive Oil Mayonnaise

  • 1 egg yolk
  • 1 tsp lemon juice
  • 1 tsp white wine vinegar
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1 pinch cracked black pepper
  • 1 cup extra virgin olive oil

Method

Celeriac Remoulade

1

Peel the celeriac, then cut it into very thin strips; you can use a food processor or julienne cutter, or cut it into 1.mm-thin slices, stack these on top of each other and cut into batons of a similar thickness. As you work, periodically squeeze the lemon juice on top of the cut celeriac, to stop it discolouring.

2

Rinse the celeriac in cold water and place in a bowl.

3

Add whole grain mustard

4

Add Sherry vinegar and leave for 20 min

5

Add olive oil mayonnaise and season to taste.

6

Finely cut chives or spring onions and add to the remoulade.

Olive Oil Mayonnaise

7

Place egg yolk, lemon juice, vinegar, mustard, salt and pepper in a food processor. Blend until combined (for about 30 seconds).

8

With the food processor running, pour olive oil into the mixture in a very thin (and slow-moving) stream. Continue to blend until it has thickened. If your mayonnaise is too thick, add a little water to thin it out.

9

If using a blender add all ingredients and 2 tablespoons of cold water.