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Celeriac remoulade

With Laura Faire

Remoulade is the French term for mustard flavoured mayonnaise.

Serves 4 as a side
Preparation time 20 minutes
Cooking time 3-4 minutes
Cost per person $2.80* All prices are for organic ingredients.


2 bulbs celeriac
1 lemon, juice and zest
1 pinch mineral salt
1 egg yolk
1 teaspoon of Dijon mustard
1/4 cup canola oil
1 tablespoon boiling water
1 teaspoon red wine vinegar
1 tablespoon capers, chopped
1 large gherkin, chopped
1 teaspoon chopped fresh tarragon (or any other herb you have to hand)
1 pinch of white pepper


Slice the thick dark skin from the celeriac and discard.  Slice the celeriac into match sticks and drop into a bowl of water with half of the lemon juice.

Bring a saucepan of water to the boil and add the remaining lemon juice and a pinch of salt.  Blanch the celeriac for 3-4 minutes and then refresh under cold water.

To make the remoulade, place the egg yolk in a baking bowl with the mustard and beat with a large whisk.  Slowly whisk in the oil in very small amounts whisking furiously.  When it is thick and yellow whisk in the boiling water.  If you still have more oil continue whisk this in until it has all been combined.

Fold through the red wine vinegar, lemon zest, capers, gherkin, herbs, pepper and salt if needed. Add remoulade sauce to the drained celeriac.

(TX: 3 June 2011)