Friday, February 19, 2010

Celery Root Remoulade

-1 Celeriac
- 2 eggs + 1 egg yolk
- 1 tbsp. Dijon mustard
- 250 ml (1 cup) oil
- 1 tbsp. vinegar
- Chopped parsley (optional)
- Salt and pepper

Peel and slice the celery root (celeriac) into thin julienne strips;
place into a pot of boiling water and let simmer for a few minutes; drain;
hard boil two eggs; drain; run under cold water; shell the eggs and separate the yolks from the whites;
mash the egg yolks into a paste; add one raw egg yolk;
add 1 tbsp. mustard and slowly whisk in 250 ml (1 cup) oil, as for basic mayonnaise; finish with 1 tbsp. vinegar, a little chopped parsley (optional) and salt and pepper;
mix the sauce together with the celery root; refrigerate at least one hour before serving.
(From: recipes/celery-root-celeriac-remoulade/)

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